Pad Thai
Thailand’s most famous noodle dish balances sweet, sour, salty, and savory in every bite. The secret is high heat, a proper tamarind-based sauce, and not overcrowding the wok.
Ingredients
- 8 oz (225g) flat rice noodles (pad thai noodles)
- 8 oz (225g) shrimp, peeled (or tofu for vegetarian)
- 2 eggs
- 1 cup bean sprouts
- 3 scallions, cut into 1-inch pieces
- 3 tablespoons crushed roasted peanuts
- Sauce: 3 tbsp tamarind paste, 2 tbsp fish sauce, 2 tbsp sugar, 1 tbsp soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon dried shrimp (optional)
- 1 tablespoon preserved radish (optional)
- Lime wedges for serving
Instructions
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1
Soak rice noodles in room-temperature water for 30 minutes until pliable but still firm. Drain. Mix all sauce ingredients together.
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2
Heat oil in a wok over high heat until smoking. Add garlic, dried shrimp, and preserved radish. Stir-fry 30 seconds. Add shrimp (or tofu) and cook until just pink, about 2 minutes.
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3
Push everything to one side. Crack eggs into the empty space. Scramble lightly, then mix into the shrimp.
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4
Add the drained noodles and the sauce. Toss constantly for 2-3 minutes until the noodles are tender and have absorbed the sauce. If the noodles stick, add a splash of water.
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5
Add bean sprouts and scallions. Toss for 30 seconds. Serve topped with crushed peanuts, extra bean sprouts, and lime wedges.
