Ingredients
14ozflat, wide rice noodles
8tbspfish sauce
¾cuprice vinegar
2tsptamarind paste,also sometimes called concentrate
1cupgranulated sugar
pinch of paprika,or cayenne powder
12tbspcanola,or vegetable oil, divided
4large eggs
1lbshrimp,peeled, deveined, and defrosted
⅓cuproasted unsalted peanuts,chopped roughly
1cupbean sprouts
1lime,cut into quarters
2tbsproasted unsalted peanuts,chopped roughly
chopped cilantro,for garnish
red pepper flakes,for garnish
Preparation
In a large container, preferably one with a lid, soak the noodles in cold water, enough to cover so that no noodle is poking out.
Soak for at least 2 hours or up to 12 hours. (If soaked for longer, the noodles have a tendency to break apart more easily during cooking.) It can be refrigerated or not.
In a shallow bowl, whisk together the fish sauce, vinegar, tamarind concentrate, and sugar until smooth.
Taste. Adjust the sauce as needed. Add a pinch of paprika or cayenne powder for color.
Bring a large pot of water to boil.
Divide all of the ingredients into 2 batches. Arrange them near the stove. Prepare each batch completely, one after the next.
Heat a wok or other large pan with high sides over high heat, which will be maintained throughout cooking the pad Thai.
Add 2 to 3 tablespoons of oil. When the oil starts to shimmer a bit, it’s ready.
Crack the eggs for this batch into the pan and, using the tip of a wooden spoon, gently loosen and break the yolk.
Have enough oil in the pan so it looks as though the egg is floating, or suspended, in the oil. This gives more surface area to cook the egg without it burning or turning it into scrambled eggs.
Gently shake and flip the egg around in the pan. Break it up a bit with the spoon, but don’t scramble it by any means. This should take about 1 minute.
Add 1 to 2 more tablespoons of oil to the pan if the pan seems too dry, and add the shrimp for this batch.
Toss them gently in the pan for about 1 minute and move them around with the wooden spoon to get some color on them.
Take several handfuls of the noodles (about half the total amount) out of the water they’re soaking in, and transfer them to a fine-mesh sieve.
Hold the sieve over the pot of hot water and gently dip the noodles up and down, in and out of the water, to soften them but not cook per se.
Shake out the excess hot water and taste to make sure the noodles have softened but still have a little give to them.
Transfer the noodles to the hot pan with the shrimp. Keep the noodles long; don’t chop them up in the pan.
Taste to make sure they have softened; the noodles don’t need to be completely cooked at this point because they will continue to cook in the wok.
Toss them gently in the pan and stir them briefly to keep them from sticking together. When the noodles look shiny, it’s time for the sauce.
Quickly whisk the sauce if the sugar seems to have settled, and add about ¼ cup to the pan. Gently toss and flip the noodles in the pan.
Again, stir them quickly to integrate the sauce; when there’s no more sauce in the pan, it’s ready and the noodles have absorbed the sauce.
Add the peanuts and the sprouts, and toss all ingredients together quickly. Cook for 2 to 3 minutes until everything is heated through. The noodles will soften and look more translucent.
Turn the heat off the pan and taste to make sure there is enough sauce to flavor the dish. Serve immediately in individual bowls with wedges of lime, additional peanuts, chopped cilantro, and/or chili flakes, if desired.
Repeat for making the second batch of pad Thai
