Pad Thai - Bon Appetit

By norsegal8

Ingredients

• 5 ounces pad Thai rice noodles
• 3 tablespoons vegetable oil
• 1 large egg, room temperature
• 6 medium shrimp, peeled, deveined (optional)
• 2 tablespoons 1x1/2x1/8-inch slices pressed tofu (bean curd)
• 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1-inch pieces
• 1 cup bean sprouts
• 5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
• 1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
• 1 1/2 tablespoons simple syrup, preferably made with palm sugar
• 4 garlic chives, 2 cut into 1-inch pieces
• 1/2 teaspoon ground dried Thai chiles, divided
• 2 tablespoons crushed roasted, unsalted peanuts, divided
• 2 lime wedges

Details

Adapted from bonappetit.com

Preparation

Step 1

Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5–10 minutes. Drain; set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2–3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 tsp. ground chiles and 1 Tbsp. peanuts and toss well. Transfer to serving plates.

Garnish with remaining 1/4 tsp. ground chiles, 1 Tbsp. peanuts, and lime wedges.