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Pad Thai

  • 2servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, E
MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 ounces pad thai rice noodles

  2. 3 tablespoons vegetable oil

  3. 1 large egg, room temperature

  4. 6 medium shrimp, peeled, deveined

  5. 2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)

  6. 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces

  7. 1 cup bean sprouts

  8. 5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with

  9. 2 tablespoons plus 1 teaspoon water

  10. 1 1/2 tablespoons (or more) Thai fish sauce (nam pla)

  11. 1 1/2 tablespoons simple syrup, preferably made with palm sugar

  12. 4 garlic chives,

  13. 2 cut into 1" pieces

  14. 1/2 teaspoon ground dried Thai chiles, divided

  15. 2 tablespoons crushed roasted, unsalted peanuts, divided

  16. 2 lime wedges

Instructions Jump to Ingredients ↑

  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, if using. Cook, stirring, 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 simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.

  3. Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.

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