Pad Thai

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
YIELD: serves 4
LEVEL: --

ingredients

SAUCE:
  • yields (2/3 cup)
  • 1/2 cup hot water
  • 1 1/2 TBSP tamarind paste
PAD THAI:
  • 8 oz. Thai rice noodles
  • 2-3 TBSP oil for stir-frying
  • 3 TBSP chicken stock
  • 1 shallot, finely chopped
  • 4 cloves garlic, minced
  • 1-2 cups medium raw shrimp, peeled and deveined
  • 1 egg
  • 2 cups bean sprouts
  • 1/8 tsp. ground white pepper
  • 3 scallions, finely sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup dry roasted peanuts, ground or chopped
  • Lime wedges for serving
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Directions

1.Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.

2.In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.

3.Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.

4.Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.

5.Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).

6.Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.

7.Remove from heat and adjust seasoning to your taste.

8.Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.
Series: Kelsey & Spike Cook
Episode: Thai (Ep. 0)

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