Pad Thai Sauce
· 3 Tbsp light brown sugar
· 3 Tbsp water
· 4 Tbsp Thai tamarind paste (available in Asian groceries and online)
· 2 Tbsp fish sauce
· 4 oz dry rice noodles, medium size, soak in room temp water for 1 hour
· 2 Tbsp dried shrimp, medium size, chopped (available in Asian groceries)
· 3 cloves garlic, chopped
· ¼ cup roughly chopped shallots
· 4 oz firm tofu (1 square piece), cut into small pieces
· 3 Tbsp finely chopped Sweet preserved radish (available in Asian groceries and online)
· Dried chili flakes, to taste (optional)
· 2–3 Tbsp vegetable oil
· 10 medium sized shrimp, or as many as you like
· 2 eggs
· 2 ½ cups bean sprouts, loosely packed
· 10 stems garlic chives or scallions cut into 2” pieces
· ¼ cup roasted peanuts, roughly chopped
· 1 lime
For the sauce
1. Add brown sugar, water, fish sauce, and tamarind paste to a saucepan and bring to a simmer. Stir until sugar is dissolved, then turn off heat.
For the Pad Thai
1. Cut drained noodles once with scissors so they are half as long. This makes them easier to toss and separate in the wok.
2. In a bowl, combine tofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes.
3. Heat a wok or a large nonstick skillet over medium heat and add just enough oil to coat the bottom. Sear shrimp until done and set aside.
4. In the same wok over medium heat, add a little more oil if needed, then add everything in the tofu bowl and sauté for a few minutes until garlic starts to turn golden and shallots are wilted. If the wok looks dry, add a little more oil. (Don’t skimp on oil otherwise the noodles will clump up together.)
5. Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.
6. Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they’re still undercooked, add a little more water and continue cooking, being careful not to add too much water!
7. Once noodles are done, push them to one side of the pan. Add a little extra oil to the empty space and add eggs. Break yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.
8. Add bean sprouts, garlic chives and half the peanuts. Turn off the heat and toss until well mixed.
9. Plate the Pad Thai by serving the noodle mixture topped with the shrimp, a lime wedge and extra peanuts on top. For a classic presentation you can add a little extra side of bean sprouts and some garlic chives garnish.
Wok or large non-stick skillet