Pad Thai

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Pad Thai

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• 2 T tamarind paste
  
• 3/4 c boiling water
  
• 3 T fish sauce
  
• 1 T rice vinegar
  
• 3 T sugar
  
• 3/4 tsp cayenne
  
• 1/4 c peanut oil
  
• 8 oz thin rice stick noodles
  
• 2 eggs
  
• 1/8 tsp kosher salt
  
• 12 oz shrimp, peeled
  
• 2 c water
  
• 1/4 c kosher salt
  
• 1 T minced garlic
  
• 3 T minced shallots
  
• 2 T minced preserved radish
  
• 6 T chopped roasted unsalted peanuts
  
• 3 c bean sprouts
  
• 5 scallions, sliced
  
• 1/4 c cilantro leaf
  
• lime wedges
  

Make tamarind water by pouring boiling water over tamarind paste. Let sit for a few minutes, stir well, and strain. Discard the solids. To the tamarind water, add fish sauce, vinegar, sugar, cayenne, and 2 tablespoons oil.

Soak noodles in hot tap water 20 minutes. Drain. Beat eggs with 1/8 teaspoon salt.

Dissolve the 1/4 cup salt in 2 cups water, and brine the shrimp in this solution for up to 30 minutes. Drain the shrimp and dry well on paper towels.

Heat 1 tablespoon oil in 12" skillet over high heat for 2 minutes. Add shrimp. Stir-fry for 2 minutes or until nearly cooked through.

Remove shrimp to plate.

Add the last 1 tablespoon oil. Place over medium heat and add garlic and shallots. Stir constantly for 1.5 minutes. Add eggs and scramble 20 seconds. Add noodles and salted radish. Toss with two wooden spoons to combine with eggs.

Add sauce and raise heat to high. Toss constantly until coated. Add 1/4 cup peanuts, bean sprouts, most of the scallions, and shrimp. Toss 2-1/2 minutes or until noodles are tender. Add up to 2 tablespoons of water if it begins to look too dry.

Transfer to platter. Top with remaining peanuts, scallions, and cilantro. Serve with lime wedges.

Optional: If you can get good dried shrimp, a couple of tablespoons added to the pan along with the noodles is a nice touch.

Keywords: Thai, eGCI

( RG758 )