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