Pad Thai (Stir-Fried Rice Noodles with Shrimp)

By ccavins

With its signature fettuccine-width rice noodles, this mainstay of Thailand is found there in innumerable variations. It's usually made one serving at a time by street vendors, who prepare the dish according to each customer's taste. This version is well balanced in flavor and not too sweet. There are no American shortcuts here (although if you must, you can use a large skillet, instead of a wok), but all the exotic
ingredients are available in Asian markets and increasingly in supermarkets, or by mail.

Ingredients

• 1 cup boiling water
• 2 tablespoons tamarind (from a pliable block)
• 3 tablespoons Asian fish sauce, preferably “naam pla”
• 3 tablespoons packed palm sugar or light brown sugar
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 (7-ounce) package dried flat rice noodles (1/8 inch wide)
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 6 garlic cloves, finely chopped
• 3 small shallots, coarsely chopped
• 1/2 pound medium shrimp in shells (31-35 per pound), peeled, deveined,
• and cut into 1/2 -inch pieces
• 1/2 pound plain baked tofu, rinsed, patted dry, and cut into 1 1/2 inch cubes
• 2 1/2 cups (1/2 pound) bean sprouts, rinsed and dried
• 8 scallions, quartered lengthwise and cut crosswise into 1-inch pieces
• 4 tablespoons crushed unsalted roasted peanuts (use a rolling pin)
• 1 1/2 teaspoons red pepper flakes
• ACCOMPANIMENT: lime wedges

Preparation

Step 1

Pour boiling water into a bowl, add tamarind, and stir, mashing gently, for 3 minutes to soften. Pour mixture through a fine mesh sieve into a bowl, pressing hard on solids; discard solids. This becomes the Tamarind Sauce.
Combine fish sauce, tamarind sauce, palm sugar, granulated sugar, and salt in a small saucepan and heat over moderate heat, stirring, 'until sugar is dissolved, 1 to 2 minutes. Remove from heat.
Soak noodles in 10 cups boiling water in a large bowl until softened, 5 to 8 minutes. Drain well.
Heat 1 tablespoon oil in a wok (or a large deep skillet) over moderate heat until hot but not smoking. Add eggs and cook, stirring, until scrambled and just cooked through, about 1 minute. Transfer eggs to a bowl and tear into small pieces.
Heat remaining 1 tablespoon oil in wok (or skillet) over moderately high heat until just beginning to smoke. Add garlic and shallots and stir-fry until just beginning to brown, about 1 minute. Add shrimp and stir-fry for 1 minute, then add tofu and stir-fry until shrimp is just cooked through, 1 to 2 minutes.
Transfer to bowl with eggs.
Heat wok over moderately high heat until hot. Add tamarind sauce and bring to a boil. Add noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes. Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoons peanuts, and red pepper flakes and toss well.
Mound pad Thai on a platter, top with remaining 1 cup bean sprouts, and sprinkle with remaining 2 tablespoons peanuts.
Serve with lime wedges.

COOK'S NOTES
• If using palm sugar, coarsely grate it, and then pack it into the measuring spoon.
• If you can find only flavored baked tofu, rinse it, pat it dry, then cut it into cubes.
• The tamarind sauce can be made up to 1 day ahead. Cool completely, then refrigerate, covered.
• The noodles can be soaked and drained up to 1 hour ahead and kept in a bowl, tightly covered with plastic wrap, at room temperature. If they become sticky, rinse in a sieve and drain well before proceeding.