pad thai
Ingredients
- 8 oz dried 3mm rice noodles, soaked in room temperature water for 30 minutes
- 3 tbsp tamarind paste, mixed with 2 tbsp warm water
- 3 tbsp fish sauce
- 2 tbsp palm sugar
- 1 lb large shrimp, peeled and deveined
- 3 tbsp neutral oil, divided
- 4 cloves garlic, minced
- 2 cups fresh bean sprouts
- 4 scallions, cut into 2-inch pieces
- 3 tbsp roasted peanuts, crushed
- 2 Thai dried chilies, crumbled
- 1 lime, cut into wedges
- 2 eggs
Instructions
- Drain the soaked rice noodles completely and set aside. Combine tamarind paste mixture, fish sauce, and palm sugar in a small bowl, stirring until sugar dissolves completely. Pat shrimp dry with paper towels.
- Heat a 14-inch wok or large skillet over high heat until smoking, about 2 minutes. Add 1.5 tbsp oil and swirl to coat. Add shrimp in a single layer and sear for 90 seconds per side until opaque. Transfer to a plate.
- Return wok to high heat, add remaining 1.5 tbsp oil. Add minced garlic and crumbled chilies, stirring constantly for 15 seconds until fragrant. Push to the side of the wok.
- Crack both eggs into the cleared space and scramble for 20 seconds, breaking into small pieces. Add drained noodles and tamarind sauce mixture, tossing continuously for 2-3 minutes until noodles are heated through and coated evenly, lifting and separating any clumps.
- Return shrimp to the wok along with scallions. Toss everything together over high heat for 30 seconds. Add bean sprouts and toss for another 20 seconds until just warmed through. Transfer to serving platter immediately.
- Garnish with crushed peanuts and serve with lime wedges on the side. Instruct diners to squeeze fresh lime juice over their portions just before eating for brightness and balance.
Inspired by Tim Freeman’s winning pad thai. This is a plausible recreation, not the chef’s original recipe.