Pad Thai

Pad Thai
Pad Thai

PREP TIME

45

minutes

TOTAL TIME

65

minutes

SERVINGS

2

servings

PREP TIME

45

minutes

TOTAL TIME

65

minutes

SERVINGS

2

servings

Ingredients

  • 7

    ounces medium dried rice stick noodles

  • 5

    tablespoons water

  • 2

    tablespoons tamarind paste or pulp (about 1 ounce)

  • 2

    tablespoons fish sauce

  • 2

    tablespoons finely chopped palm sugar (packed light brown sugar can be substituted)

  • 12

    large shrimp, peeled, deveined, tails left on

  • 3

    tablespoons vegetable oil

  • Salt

  • 1

    cup extra-firm tofu (about 5 ounces), 1/2-inch dice

  • 2

    medium garlic cloves, minced

  • 10

    Chinese chives, cut into 1-inch pieces

  • 1

    tablespoon finely chopped dried shrimp

  • 1

    tablespoon finely chopped preserved radish

  • 1 to 3

    dried Thai chiles, finely chopped (or 1/2 to 1 teaspoon red pepper flakes)

  • 1 1/2

    cups bean sprouts (about 3 ounces)

  • 2

    large eggs, lightly beaten

  • 2

    tablespoons finely chopped roasted, salted peanuts

  • 1

    lime, quartered

Directions

1. Bring a large saucepan of water to a boil over high heat. Remove from heat, add noodles, and stir briefly to separate noodles. Soak until loose and pliable, about 5 minutes. Drain and set aside. 2. Meanwhile, place measured water and tamarind in a small bowl and stir to combine, pressing on the paste to break it up. Let sit until softened, about 8 minutes. Strain mixture through a fine-mesh strainer into another small bowl, pressing on the solids to extract all the juice. Discard the solids. Add fish sauce and palm sugar and stir to combine; set aside. 3. Cut each shrimp along its back without cutting completely through, so it opens like a butterfly; set aside. 4. Heat 1 1/2 tablespoons of the oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add shrimp, season with salt, and stir-fry, tossing continually until shrimp are pink and just cooked through, about 3 minutes. Transfer to a plate and set aside. 5. Place remaining 1 1/2 tablespoons oil in the wok, add tofu, season with salt, and stir-fry until tofu starts to brown, about 1 minute. Transfer to the plate with the shrimp and set aside. 6. Add garlic to the wok and stir-fry for a few seconds. Add reserved noodles and half of the chives and stir-fry for a few seconds more. Pour in reserved tamarind mixture, stir to combine, then add dried shrimp, radish, chiles, and half of the bean sprouts. Stir-fry until noodles are coated with sauce, about 1 to 2 minutes. 7. Push noodles to the side of the wok, pour eggs into the free space, and scramble with a rubber spatula until almost cooked through, about 1 minute. Add reserved shrimp and tofu and remaining chives and toss all ingredients together until combined, about 1 minute. Transfer to a serving platter and garnish with remaining bean sprouts, peanuts, and lime wedges.

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