Pad Thai

Ingredients

• •5 ounces pad thai rice noodles
• •3 tablespoons vegetable oil
• •1 whole large egg
• •6 pieces medium shrimp
• •2 tablespoons pressed tofu
• •1 tablespoon sweet preserved shredded radish
• •1 cup bean sprouts
• •5 tablespoons tamarind water
• •1½ tablespoons Thai fish sauce
• •1½ tablespoons simple syrup
• •4 whole garlic chives
• •½ teaspoon ground dried Thai chiles
• •2 tablespoons crushed roasted unsalted peanuts
• •2 wedges lime

Cooking Instructions

1. 1.

   Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.

   10 min

2. 2.

   Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.

   8 min

3. 3.

   Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.

   2 min