Pad Thai

In North America, Thailand's most famous dish.

Yield:
Makes 2 servings
Category:
Casseroles and One Pots
Cuisine:
Thai

INGREDIENTS:

  • 5 ounces Thai rice noodles
  • 3 tablespoons vegetable oil
  • 6 medium shrimp, peeled and deveined
  • 1 large egg, room temperature
  • 2-4 tablespoons sliced pressed tofu (bean curd)
  • 1 or 2 sliced or shredded radishes
  • 1 cup bean sprouts
  • 2 tablespoons tamarind paste mixed with 2 tablespoons water
  • 2 tablespoons (or more) Thai fish sauce (nam pla)
  • 2 teaspoons sugar or simple syrup
  • ¼ cup crushed, roasted peanuts
  • 1/2 teaspoon crumbled dried Thai chilis
  • 3 green onions, chopped
  • 1 lime cut into wedges

DIRECTIONS:

  1. Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5–10 minutes. Drain; set aside.
  2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp. Cook, stirring regularly until shrimp and egg are almost cooked through, 2–3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and sugar and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped green onions. Add ground chiles and peanuts and toss well. Transfer to serving plates.
  3. Garnish with lime wedges.

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