Pad Thai
SourceIngredients
- 8 ounces flat rice noodles
- 2 large eggs, beaten
- 4 tablespoons olive oil, divided
- ¾ pound large shrimp, peeled and deveined OR Chicken
- 2 cloves garlic, minced
- 3 scallions, thinly sliced
- ¼ cup roasted salted peanuts, coarsely chopped
- 1 cup bean sprouts
- fresh cilantro, for serving(optional)
- Lime wedges, for serving (optional)
SAUCE
- 2 tablespoons water
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon tamarind paste
- 1/2 tablespoon oyster sauce
- ¼ cup light brown sugar
- 1 teaspoon crushed red pepper flakes
INSTRUCTIONS
Bring a large pot or wide skillet of water to a boil. Off the heat, add the noodles. Briefly swish them around to separate them, then let sit, stirring occasionally to prevent sticking, until the noodles are soft and pliable but still chewy to the bite, 5 to 10 minutes. Drain and rinse well with cold water. Set aside.
In a small bowl, beat the eggs with a pinch of salt. Set aside.
Make the sauce: In a medium bowl, whisk together the water, fish sauce, soy sauce, tamarind paste, oyster sauce, sugar, and red pepper flakes. Set aside.
Heat 2 tablespoons of the oil in a large nonstick pan or wok over medium-high heat. Add the shrimp and season with ⅛ teaspoon salt. Cook, stirring often, for two minutes. Add the garlic and light green scallions and cook, stirring constantly, until softened and the shrimp are cooked through, about 1 minute more. Transfer the shrimp, garlic, and scallions to a large plate, using a rubber spatula to scrape the pan clean.
Add 1 teaspoon of oil to the hot pan. Add the eggs and scramble until cooked through, 1 to 2 minutes. Add to the plate with the shrimp.
Add 2 tablespoons of the oil to the hot pan. Add the drained noodles to the pan, along with the sauce mixture and bean sprouts . Cook, tossing the noodles gently so as not to break them, until the liquid is absorbed by the noodles. If the noodles are still firm to the bite when the sauce is absorbed, add a few tablespoons of water and continue cooking. Add the contents of the plate and the dark green scallions to the noodles and toss gently to combine, until everything is warmed through.