Pad Thai

Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. Prepare the other ingredients while the tamarind and noodles soak.

Ingredients:

• 2 tablespoons tamarind paste or substitute
• 3/4 cup water (boiling)
• 3 tablespoons fish sauce 
• 1 tablespoon rice vinegar 
• 3 tablespoons granulated sugar 
• 3/4 teaspoon cayenne pepper 
• 4 tablespoons peanut oil or vegetable oil
• 8 ounces dried rice stick noodles about 1/8 inch wide (the width of linguine)
• 2 large eggs 
• 1/4 teaspoon table salt 
• 12 ounces medium shrimp (31/35 count), peeled and deveined, if desired
• 3 cloves of garlic, pressed through garlic press or minced (1 tablespoon)
• 1 medium shallot, minced (about 3 tablespoons)
• 2 tablespoons dried shrimp, chopped fine (optional)
• 2 tablespoons Thai salted preserved radish (optional)
• 6 tablespoons roasted unsalted peanuts, chopped
• 3 cups bean sprouts (6 ounces)
• 5 medium scallions, green parts only, sliced thin on sharp bias
• 1/4 cup cilantro, fresh (optional)
• lime wedges 

Constant tossing while stir-frying the pad thai ensures even cooking and a uniform distribution of ingredients.

1. Soak tamarind paste in boiling water.
2. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
3. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.
4. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
5. Heat 1 tablespoon oil in wok over high heat until just beginning to smoke, about 2 minutes.*
6. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.
7. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds.
8. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine.
9. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated.
10. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).
11. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.

* You can use a 12-inch skillet if you don't have a wok.

Tofu is a good and common addition to pad thai. If you like, add 4 ounces of extra-firm tofu or pressed tofu (available in Asian markets) cut into 1/2-inch cubes (about 1 cup) to the noodles along with the bean sprouts.

Serves 4 as a main dish

From the Cooks Illustrated Article: Pad Thai at Home

Contributed by Elizabeth H Karp