Ingredients Jump to Instructions ↓

  1. 3 tablespoons tamarind pulp

  2. 1/4 cup fresh orange juice

  3. 3 tablespoon rice vinegar

  4. 1 tablespoon honey

  5. 1/4 cup fresh Thai basil leaves

  6. Salt and freshly ground black pepper

  7. 1/2 cup canola oil

  8. 1 pound shrimp (21-25) size, shelled and deveined

  9. 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho )

  10. 3 tablespoons tamarind (from a pliable block)

  11. 1 cup boiling water

  12. 1/2 cup light soy sauce

  13. 1/4 cup packed Muscavado light brown sugar

  14. 2 tablespoons hot sauce (recommended: Sriracha)

  15. 1 1/2 cups peanut or vegetable oil

  16. 4 large shallots, sliced crosswise into 1/4-inch thick slices

  17. 1 (14 to 16-ounce) package firm tofu , rinsed, patted dry and cut into 1-inch cubes

  18. 4 large eggs

  19. 1/4 teaspoons salt

  20. Freshly ground black pepper

  21. 1 tablespoon water

  22. 1 bunch scallions , green and pale green parts, cut into 2-inch pieces

  23. 4 garlic cloves , finely chopped

  24. 2 cups bean sprouts (1/4 pound)

  25. Thai basil leaves

  26. Cilantro leaves

  27. 1/2 cup roasted peanuts , coarsely chopped

  28. Lime wedges

Instructions Jump to Ingredients ↑

  1. Place tamarind in a bowl, cover with the boiling water and let sit until softened. Press the pulp through a sieve into a bowl and discard seeds and solids.

  2. Combine orange juice, tamarind pulp, vinegar, honey , basil and salt and pepper in a blender and blend until smooth. Strain the mixture through a mesh strainer . Return to the blender , with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.

  3. Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat. Season shrimp on both sides with salt and pepper and add to the pan. Stir in the tamarind glaze , turn the shrimp over and continue cooking until shrimp is cooked through and glazed.

  4. Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

  5. Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes. Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers. Add soy sauce , brown sugar , and hot sauce to the tamarind , stirring until sugar has dissolved, set aside.

  6. Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels.

  7. Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Transfer the frying oil to a heatproof glass and reserve.

  8. Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula , until cooked through. Break into chunks with spatula and transfer to a plate.

  9. Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

  10. Add noodles and stir-fry over medium for about 2 minutes. Add tofu, bean sprouts , and 1 1/2 cups sauce and simmer , turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the shrimp, crispy shallots , Thai basil, cilantro and peanuts. Serve lime wedges on the side.


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