Pad Thai

Pad Thai
Photo by Peden + Munk

Ingredients

  • 1 ½ tablespoons Thai fish sauce (nam pla)
  • 5 tablespoons tamarind water
  • 1 tablespoon sweet preserved shredded radish
  • 2 tablespoons pressed tofu (bean curd)
  • 1 cup bean sprouts
  • 6 medium shrimp, peeled, deveined (optional)
  • 1 large egg
  • + 7 more ingredients
    • ½ teaspoon ground dried Thai chiles
    • 3 tablespoons vegetable oil
    • 2 tablespoons roasted, unsalted peanuts
    • 2 lime wedges
    • 4 garlic chives
    • 1 ½ tablespoons simple syrup, preferably made with palm sugar
    • 5 ounces pad thai rice noodles

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. 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 shrim...

View full recipe at Epicurious

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