Recipe: Pad Thai

PAD THAI

"Present a group with a four page long American style Thai menu, and I guarantee someone will zero in on Pad Thai. You'll find that, made at home, this beloved noodle dish yields much lighter flavors than you'll get at a restaurant. Many recipes call for ketchup, but I prefer to use tamarind and sugar for a more subtle sweet tart taste. To make it vegetarian, replace the shrimp with 1/4 inch cubes of fried firm tofu."

1/2 pound flat dried rice noodles
1/4 cup fish sauce
3 tablespoons tamarind concentrate
1 teaspoon sugar
1 tablespoon fresh lime juice
1/2 cup chicken broth
3 tablespoons canola oil
2 teaspoons finely chopped garlic
1/4 cup finely chopped shallot
1 teaspoon chill sauce such as sambal oelek
1/2 pound shrimp, peeled and deveined
2 eggs, lightly beaten
2 cups mung bean sprouts
1/2 cup chopped fresh cilantro
1/2 cup diagonally sliced green onion, white and green parts
1/2 cup chopped unsalted roasted peanuts
1 lime, quartered

Place the noodles in a bowl with hot water to cover and let soak for 20 minutes.

Meanwhile, stir together the fish sauce, tamarind, sugar, lime juice, and chicken broth and set aside.

In a large wok or large, deep skillet over high heat, heat 2 tablespoons of the oil. Add the garlic, shallot, and chili sauce and stir fry for 30 seconds, or until fragrant. Add the shrimp and continue to stir fry for 3 to 5 minutes, or until the shrimp are opaque. Transfer to a plate and set aside.

Add the remaining tablespoon oil to the wok. When the oil is hot, add the eggs and stir fry quickly until barely scrambled. Add the fish sauce mixture and cook for about 3 minutes, or until the eggs have just set. Drain the noodles and add to the pan along with the bean sprouts and the reserved shrimp. Using a spatula or fork in each hand, toss to combine. Continue to cook and toss for another 1 to 2 minutes, or until the noodles are soft but chewy.

Transfer the noodles to a platter and garnish with the cilantro, green onion, and peanuts. Serve with the lime wedges.

Makes: 4 servings
Source: Asian Vegetables by Sara Deseran