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Thai: Shrimp Pad Thai

Source of Recipe

From "Mad Hungry Cravings" by Lucinda Quinn


Recipe Introduction

"Pad thai, right at the top of any Thai menu's noodle section, is everyone's favorite, with its sweet, salty, sour, and hot flavors — plus the 'cold flavor' from the crunchy bean sprouts. My son Calder says that whenever you try a new Thai takeout place, you've got to order the pad thai as a barometer of the spot. Embrace the unusual ingredients here. Learn about Asian pantry items and you can replicate the best versions of your favorite dishes at home over and over."

List of Ingredients

â—¦ 8 ounces flat rice noodles
â—¦ ¾ cup tamarind juice
â—¦ ¼ cup soy sauce
â—¦ â…“ cup chopped palm sugar or â…“ cup packed light brown sugar
â—¦ ¼ cup plus 2 tablespoons fish sauce
â—¦ 1 teaspoon hot sauce, plus more for serving
â—¦ ½ teaspoon safflower oil
â—¦ 3 shallots, thinly sliced
â—¦ 5 scallions, cut into 2-inch pieces, bulbs halved lengthwise
â—¦ 1 pound medium shrimp, peeled and deveined
â—¦ 4 ounces fried tofu, thinly sliced
â—¦ 4 large eggs, lightly beaten
â—¦ Garnishes: lime wedges, cilantro sprigs, bean sprouts, unsalted roasted peanuts


Recipe

Soak the noodles in a bowl of warm water for 30 minutes. Drain in a colander and cover with damp paper towels until ready to use.

Combine the tamarind juice, soy sauce, palm sugar, fish sauce, and hot sauce in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and set the sauce aside.

Heat a wok or a large skillet over medium-high heat. Add the oil. When it shimmers, carefully add half of the shallots and stir-fry until golden brown. Transfer to a paper towel-lined plate to drain.

Raise the heat to high, add the remaining shallots, the scallions, and shrimp, and stir-fry just until the shrimp are opaque and firm to the touch, about 2 minutes. Using a slotted spoon, transfer to a plate. Add the tofu to the wok and heat through, about 1 minute. Transfer to the plate with the shrimp.

Add the eggs to the wok and cook, stirring constantly, just until set but still wet, about 1 minute. Transfer to the plate with the shrimp and tofu. Add the sauce to the wok and bring to a boil. Stir in the noodles and stir-fry until hot, about 2 minutes. Return the scallions, shrimp, tofu, and eggs to the wok and stir to combine. Serve immediately with the garnishes and hot sauce.

Serves 4