Pad Thai
In this easy pad Thai recipe, all you need are just a few special ingredients to make this subtly sweet, tangy, nutty, and salty Thai dish, right at home.
Ingredients
- 8 oz.rice noodles, broken in half
- 6 tbsp.peanut or vegetable oil, divided
- 1 lb.medium shrimp, peeled, deveined, tails removed
- 3 largeeggs
- 3 tbsp.palm sugar
- 3 tbsp.thai fish sauce
- 2 tbsp.tamarind puree
- 1 tbsp.fresh lime juice, plus lime wedges for serving
- ¼ tsp.cayenne pepper
- 1 mediumshallot, finely chopped (about 3 tbsp.)
- 3 clovesgarlic, finely chopped
- 6scallions, cut into 1" pieces
- 1 c.bean sprouts
- ¼ c.coarsely chopped peanuts
- 2 tbsp.coarsely chopped fresh cilantro (optional)
Directions
- 1
If using dried noodles, in a large pot or heatproof bowl, soak noodles in boiling water until tender, 20 to 30 minutes.
- 2
Meanwhile, in a large wok over high heat, heat 1 Tbsp. oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl.
- 3
In same wok over medium heat, heat 1 Tbsp. oil. In a small bowl, whisk eggs until blended. Cook, stirring occasionally and breaking up curds with a spoon, until just set, 1 to 2 minutes. Transfer to bowl with shrimp.
- 4
In a small bowl, whisk palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne, 2 Tbsp. oil, and 1 Tbsp. water until combined.
- 5
In same wok over medium-high heat, heat 2 Tbsp. oil. Cook shallot and garlic, stirring frequently, until lightly golden, about 1 minute. Add scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in sauce and bring to a simmer.
- 6
Add eggs, shrimp, and noodles and cook, tossing constantly, until warmed through and noodles are softened, about 2 minutes more. Add bean sprouts and peanuts and toss again to combine.
- 7
Divide pad Thai among plates. Top with cilantro (if using).