Recipe courtesy of Kelsey Nixon

Pad Thai

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  • Level: None
  • Total: 25 min
  • Active: 10 min
  • Yield: serves 4
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Ingredients

Sauce: yields (2/3 cup) 

Pad Thai:

Directions

  1. 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. 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. 3. Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.
  4. 4. Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.
  5. 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. 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. 7. Remove from heat and adjust seasoning to your taste.
  8. 8. Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.
  9. Series: Kelsey & Spike Cook Episode: Thai (Ep. 0)

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