PAD THAI
2 or 3 servings
To double this recipe, use two pans, as the ingredients will crowd the pan. Tamarind paste is available in tubs, bottles, or sometimes squeeze tubes at most Asian grocery stores. If you can only find tamarind paste in a block with seeds or need to use a substitute, see About Tamarinds.
Soak in hot water to cover until softened, about 30 minutes:
- 8 ounces flat, thin dried rice noodles (sometimes labeled “pad Thai noodles”)
Meanwhile, stir together in a small bowl:
- 3 to 4 tablespoons fish sauce, to taste
- 3 tablespoons palm sugar or brown sugar
- 2 tablespoons lime juice
- 2 tablespoons seedless tamarind paste, mixed with 2 tablespoons water
Heat a wok or large skillet over medium-high heat until hot. If desired, cook until toasted and crispy:
- (2 tablespoons small dried shrimp, rinsed and dried)
Remove the shrimp, coarsely chop, and set aside. Add to the hot pan:
- 1 tablespoon vegetable oil
Swirl the oil to coat the pan, then add to the pan and cook, stirring vigorously, until set:
- 3 eggs, well beaten
Transfer to a plate. Heat the pan until hot again and add:
- 2 tablespoons vegetable oil
Swirl until very hot but not smoking. Add and cook, stirring constantly, until lightly browned:
- 6 ounces firm tofu, cut into ½-inch cubes
Transfer the tofu to the plate with the eggs. Add to the pan and cook until pink and cooked through, about 2 minutes:
- 8 ounces large shrimp, peeled, deveined, and split lengthwise in half
Add the toasted dried shrimp, if using. Drain the noodles well, add to the pan, and toss to coat in the oil. Add the fish sauce mixture and stir well. Return the eggs and tofu to the pan along with:
- 2 cups mung bean sprouts
- 4 green onions, cut into 2-inch pieces
- ½ teaspoon red pepper flakes
Toss with the noodles and cook 2 minutes. Serve with:
- Lime wedges
- Chopped cilantro
- Chopped roasted peanuts
- (Finely sliced banana blossom)