Pad Thai

Name: Pad Thai
Yield: makes 4 servings
Ingredients: 3/4 pound dried flat rice noodles, 1/4 inch wide; 5 tablespoons corn, grapeseed, or other neutral oil; 3 eggs, lightly beaten; 4 garlic cloves, minced; 1/4 pound small shrimp, peeled; 1/4 pound pressed tofu (page 491) or extra-firm tofu, sliced; 2 scallions, trimmed and cut into 1-inch lengths; 1 cup bean sprouts, trimmed; 2 tablespoons nam pla; 2 teaspoons tamarind paste (page 585) or ketchup; 2 teaspoons sugar; 1/4 cup chopped peanuts; 1/4 cup chopped fresh cilantro leaves; 2 small fresh chiles, preferably Thai, stemmed, seeded, and sliced, optional; 1 lime, cut into wedges

December 14, 2011

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.

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