I see that a white bowl was probably not the best choice for this picture. But although this dish looks rather pale, it delivered on some good taste. A little tweaking would improve it though.
I saw this recipe on the Food andWine website. Since I have always had trouble finding tamarind paste, I was thrilled by the prospect of a recipe where it was not included. My tweaks to the recipe include upping the lime juice and fish sauce and lowering the sugar. I don’t like my savory dishes sweet! Also, who needs two tablespoons of oil to set a scrambled egg?!
Here’s a link to the recipe, http://www.foodandwine.com/recipes/quick-shrimp-pad-thai