Pad Thai

Name: Pad Thai
Yield: 2 servings
Ingredients: 3 tbsp tamarind paste; 3 tbsp palm sugar; 2 tbsp fish sauce; 1 tbsp white sugar; soaked rice noodles; 2 tbsp vegetable oil; 2 cloves garlic, minced; 2 tbsp dried shrimp, minced; 1 tbsp preserved radish, minced; 8 oz shrimp, peeled and deveined; 2 large eggs; 1 cup bean sprouts, divided; 3 scallions, cut into 2-inch pieces; 1/4 cup roasted peanuts, crushed; 2 tbsp preserved radish, minced; lime wedges; crushed red pepper flakes

Stir-fried rice noodles with shrimp or tofu, egg, bean sprouts, and a sweet-sour-salty tamarind sauce.

2 servings

Ingredients

3 tbsp tamarind paste
3 tbsp palm sugar
2 tbsp fish sauce
1 tbsp white sugar
soaked rice noodles
2 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp dried shrimp, minced
1 tbsp preserved radish, minced
8 oz shrimp, peeled and deveined
2 large eggs
1 cup bean sprouts, divided
3 scallions, cut into 2-inch pieces
1/4 cup roasted peanuts, crushed
2 tbsp preserved radish, minced
lime wedges
crushed red pepper flakes

Steps

make tamarind sauce
stir-fry noodles and sauce
season oil
stir-fry protein and egg
combine sprouts and garnish
toss with garnishes

Source: Serious Eats (Sasha Marx)

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