Pad Thai

• 8 ozrice noodles, medium flat, soaked in warm water 30 min
• 3 tbsptamarind paste
• 3 tbspfish sauce
• 3 tbsppalm sugar
• 3 tbspvegetable oil, divided
• 8 ozshrimp, peeled
• 4 ozfirm tofu, cut in small cubes
• 2 clovesgarlic, minced
• 1 shallot, sliced
• 2 eggs
• 2 cupsbean sprouts, divided
• 3 scallions, cut in 1-inch pieces
• 1/4 cuppeanuts, roasted, crushed
• 1 lime, cut in wedges

quantities scale with servings

Method

1. 1

   Stir tamarind paste, fish sauce, and palm sugar with 3 tbsp water over low heat 2 min until the sugar dissolves.

2. 2

   Heat 2 tbsp oil in a wok over high heat. Fry shallot, garlic, and tofu 1-2 min until fragrant and lightly golden.

3. 3

   Add shrimp and cook 1-2 min until pink. Push everything aside, add 1 tbsp oil, and scramble the eggs 30 sec until just set.

4. 4

   Add drained noodles and the sauce. Toss over high heat 2-3 min until the noodles are tender and have absorbed the sauce.

5. 5

   Fold in half the bean sprouts and the scallion for 30 sec.

6. 6

   Plate with the remaining sprouts, crushed peanuts, and lime wedges.