Pad Thai is a version of the popular Thai stir-fry its tamarind-tangy, authentic flavor. You can use the fresh lime juice for some extra flavorful experience.
- linguine-width rice noodles (8 ounces dried, flat, pad thai noodles or stir-fry rice noodles)
- fish sauce (1/4 cup)
- tamarind juice concentrate(1/4 cup ), or tamarind paste(2 tablespoons) mixed with water(2 tablespoons)
- dark brown sugar (3 tablespoons, packed)
- chili-garlic sauce,(2 teaspoons, more for serving)
- vegetable oil (3 tablespoons )
- eggs, (4 large , beaten to blend)
- peeled and deveined medium shrimp (3/4 pound )
- scallions, green and white parts separated, coarsely chopped( 1 bunch )
- mung bean sprouts (2 cups, more for serving)
- roasted, salted peanuts,(1/4 cup , coarsely chopped, more for serving)
- Coarsely chopped fresh cilantro (for serving)
- Lime wedges (for garnish)
Pad thai Process:
- Keep the noodles in a medium heatproof bowl. Add hot water to cover and keep aside, stir it frequently, until it becomes soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.
- Meanwhile, mix fish sauce, tamarind concentrate juice or extract, 2 tsp. chili-garlic sauce, brown sugar and 1/4 cup hot water in a separate medium bowl.
- Heat oil in a medium bottom large skillet over medium flame. Add in eggs and shrimp and cook, stirring constantly, until shrimp turned pink, for about 1 minute. Now add scallion whites, fish sauce mixture, and reserved noodles. Cook and stir frequently, until sauce is 70% absorbed and noodles are well coated, for about 3 minutes. Now add scallion greens, 2 cups mung bean sprouts, and 1/4 cup peanuts and cook until these ingredients are well heated and cooked, about 1-2 minutes more.
- Divide noodle mixture among plates. Top with bean sprouts, cilantro and peanuts and serve with lime wedges and chili-garlic sauce.