Cooking Light Magazine Pad Thai |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Straight from Ingredients:
2 tablespoons tamarind paste |
3/4 cup water (boiling) |
3 tablespoons fish sauce |
1 tablespoon rice vinegar |
3 tablespoons granulated sugar |
3/4 teaspoon cayenne pepper |
4 tablespoons peanut oil or 4 tablespoons vegetable oil |
8 ounces dried rice noodles, about 1/8 inch wide (the width of linguine) |
2 large eggs |
1/4 teaspoon table salt |
12 ounces medium shrimp, peeled and deveined, if desired (31/35 count) |
3 garlic cloves, minced |
1 medium shallot, minced |
2 tablespoons dried shrimp, chopped fine (optional) |
2 tablespoons thai salted preserved radish (optional) |
6 tablespoons unsalted dry roasted peanuts, chopped |
3 cups bean sprouts (6 ounces) |
5 medium scallions, green parts only, sliced thin on sharp bias |
1/4 cup fresh cilantro leaves (optional) |
lime wedge |
Directions:
1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
3. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.
4. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).
5. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
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