Pad Thai
Though you don’t see Pad Thai all that much in Thailand (I was told there that it was “a Chinese dish” and therefore inauthentic), it has become a standard at American Thai restaurants—and for good reason. The combination of sweet, salty, sour, and spicy in a variety of textures is irresistible. There’s nothing difficult about making Pad Thai at home. Just make sure you’ve portioned out all the ingredients before you start cooking and, especially if you’re entertaining, take care of the first two steps before your guests arrive. Information on Asian fish sauces like nam pla is on page 500.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the noodles in a bowl and pour boiling water over them to cover. Allow to soak until softened, at least 15 minutes, or until you’re ready to use them (don’t soak for longer than an hour or they may start to fall apart).
Step 2
Put 2 tablespoons of the oil in a wok or large skillet, preferably nonstick, over medium heat. Add the eggs and scramble quickly for the first minute or so with a fork almost flat against the bottom of the pan; you’re aiming for a thin egg crêpe of sorts, one with the smallest curd you can achieve. Cook just until set and transfer the crêpe to a cutting board. Cut into 1/4-inch strips and set aside.
Step 3
Raise the heat to high and add the remaining oil. When the oil is hot, add the garlic and shrimp and cook, stirring occasionally, until the shrimp lose their raw gray color. Remove from the pan with a slotted spoon and transfer to a plate next to the stove.
Step 4
Add the tofu, scallions, and half the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes. Transfer the tofu mixture to the plate with the shrimp.
Step 5
Combine the drained noodles, egg crêpe, nam pla, tamarind, and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir-fried shrimp and tofu mixture. Toss once or twice and transfer the contents of the pan to a serving platter. Top with the peanuts, cilantro, chiles if desired, and remaining bean sprouts. Serve with the lime wedges on the side.
