Recipe: Pad Thai with Shrimp

PAD THAI WITH SHRIMP

1/2 pound dried sen lek (flat rice noodles, 1/8 inch thick)
6 tablespoons water
1 teaspoon tamarind concentrate
1/4 cup packed brown sugar
3 tablespoons distilled white vinegar
3 tablespoons nam pla (Thai fish sauce)
1/4 teaspoon coarsely ground dried red chilies, or more to taste
1/4 cup safflower or canola oil
4 shallots, minced (preferably purple shallots)
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
4 green onions, green parts only, sliced very thin on diagonal, divided use
TO SERVE:
1/2 cup roasted and chopped peanuts, divided
1 cup fresh bean sprouts
1/2 cup chopped cilantro plus fresh sprigs for garnish
2 limes, quartered lengthwise

Soak noodles in a large bowl in warm water to cover for 15 to 20 minutes or until softened; drain completely in a colander.

While noodles are soaking, bring the 6 tablespoons of water to a boil in a small saucepan. Add tamarind concentrate; stir well to blend. Add brown sugar, vinegar, nam pla and dried red chilies; simmer gently for 5 minutes. Remove from heat.

Heat oil in a large skillet or wok over moderate heat. Stir in shallots and garlic; stir-fry for 2 minutes.

Increase heat to high. Add shrimp; cook until shrimp are just past translucent, about 1 minute. Remove shrimp immediately; set aside.

Add brown sugar mixture to the skillet, along with the drained noodles, half of the green onions and half of the peanuts. Cook for 4 minutes, or until most of the liquid has evaporated.

Stir in the cooked shrimp and the bean sprouts; cook, stirring, 1 minute longer.

TO SERVE:
Place pad Thai on a platter, toss with remaining green onions, peanuts and chopped cilantro. Arrange cilantro sprigs and lime quarters over and around the dish. Serve immediately.

Servings: 4
Adapted from source: The Dean and DeLuca Cookbook