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Community Recipe
from [PatRat]
pad thai

pad thai

pad thai

  • Yield: 5 servings

Ingredients

  • 1 bag(s) place holder

Preparation

This is Andy M.'s excellent Pad Thai recipe.

Pad Thai

3 Tb Tamarind Paste

3/4 C Boiling Water

4 Tb Fish Sauce

1 1/2 Tb Rice Vinegar

4 Tb Sugar

3/4 tsp Cayenne Pepper

4 Tb Oil

8 Oz Dried Rice Stick Noodles

2 Eggs

1/4 tsp Salt

12 Oz Shrimp, (31/35 count)

1 tsp Garlic, minced

3 Tb Shallot, minced

2 Tb Dried Shrimp, chopped

2 Tb Thai Salted Preserved Radish, chopped

6 Tb Roasted Unsalted Peanuts

6 Oz Bean Sprouts

5 Scallions, green only, sliced

Rehydrate the tamarind paste for 10 minutes then push it through a fine seive.

Add the fish sauce, vinegar, sugar, cayenne, and 2 Tb of oil to the tamarind & set aside.

Cover the noodles with hot tap water in a large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain the noodles and set aside.

Beat the eggs and 1/8 teaspoon of the salt in a small bowl; set aside.

Heat 1 tablespoon oil in a 12-inch skillet over high heat until just beginning to smoke. Add the shrimp and sprinkle with the remaining 1/8 teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and browned about the edges, about 3 minutes. Transfer the shrimp to a plate and set aside.

Add the remaining oil to the skillet; add the garlic and shallot, set the skillet over medium heat, and cook, stirring constantly, until light golden brown, about 1½ minutes;

Add the eggs and stir vigorously until scrambled and barely moist, about 20 seconds.

Add the noodles, dried shrimp and salted radish; toss with 2 wooden spoons to combine.

Pour the sauce over the noodles, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated.

Add ¼ cup peanuts, bean sprouts, all but ¼ cup scallions, and cooked shrimp to the noodles; continue to cook, tossing constantly, until the noodles are tender, about 2½ minutes.

Transfer the noodles to a serving platter, sprinkle with the remaining scallions, 2 tablespoons peanuts; serve immediately, passing lime wedges separately.

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pad thai recipe

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