Pad Thai

Scale the recipe

Ingredients

• Flat rice noodles (pad thai width)
  $ per oz · prices vary by store
• Medium shrimp, peeled and deveined
  $ per oz · prices vary by store
• Large eggs
  $ per large eggs · prices vary by store
• Firm tofu
  $ per oz · prices vary by store
• Bean sprouts
  $ per cups · prices vary by store
• Green onions
  $ per whole · prices vary by store
• Crushed roasted peanuts
  $ per cup · prices vary by store
• Tamarind paste
  $ per tbsp · prices vary by store
• Fish sauce
  $ per tbsp · prices vary by store
• Brown sugar
  $ per tbsp · prices vary by store
• Lime
  $ per lime · prices vary by store
• Garlic cloves
  $ per cloves · prices vary by store
• Vegetable oil
  $ per tbsp · prices vary by store

Steps

1. Put the rice noodles in a large bowl and cover with very hot tap water. Soak 8 to 10 minutes until pliable but still firm in the center, then drain. (Do not fully cook them now; they finish in the pan.)
2. Whisk together the tamarind paste, fish sauce, brown sugar, and water until the sugar dissolves. For a gluten-free version, confirm your fish sauce and tamarind paste are labeled gluten-free.
3. Heat oil in a large wok over high heat. Sear the shrimp 1 to 2 minutes per side until pink and just cooked through; transfer to a plate. Add the cubed tofu and brown 2 minutes; transfer to the plate.
4. Add the remaining oil. Beat the right in the wok and scramble 30 seconds, breaking into ribbons. Stir in the minced garlic for 15 seconds.
5. Add the drained noodles and the tamarind sauce. Toss with tongs over high heat 2 to 3 minutes until the noodles absorb the sauce and turn tender. Add a splash of water if the noodles seem dry.
6. Return the shrimp and tofu to the wok with the bean sprouts and sliced green onions. Toss 1 minute until heated through. Serve with the crushed peanuts and lime wedges from the .