Pad Thai
- 5 ounces pad thai rice noodles
- 3 tablespoons vegetable oil
- 1 large egg, room temperature
- 6 medium shrimp, peeled, deveined (optional)
- 2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
- 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces
- 1 cup bean sprouts
- 5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
- 1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
- 1 1/2 tablespoons simple syrup, preferably made with palm sugar
- 4 garlic chives, 2 cut into 1" pieces
- 1/2 teaspoons ground dried Thai chiles, divided
- 2 tablespoons crushed roasted, unsalted peanuts, divided
- 2 lime wedges
- Produce
- Bean sprouts (1 cup)
- Lime, wedges (2)
- Peanuts, roasted unsalted (2 tablespoons)
- Preserved shredded radish, sweet (1 tablespoon)
- Thai chiles, ground dried (1/2 teaspoons)
- Seafood
- Shrimp, medium (6)
- Condiments
- Thai fish sauce (1 1/2 tablespoons)
- Cooking & Baking
- Garlic chives (4)
- Simple syrup (1 1/2 tablespoons)
- Vegetable oil (3 tablespoons)
- Pasta & Grains
- Pad thai rice noodles (5 ounces)
- Drinks
- Tamarind water (5 tablespoons)
- Refrigerated
- Egg, large (1)
- Other
- 2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published January 3, 2012 (1 year ago).
101 people saved this recipe.
