Pad Thai
- 4 ounces wide rice stick noodles
- 4 tablespoons peanut oil, divided
- 4 tablespoons tamarind paste
- 1/4 cup fish sauce (nam pla)
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- 1 garlic clove, minced
- 2 eggs
- 1 small head Napa cabbage, thinly sliced
- 1 cup mung bean sprouts
- 1/2 pound peeled shrimp
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 2 limes, quartered
- Produce
- Cilantro, fresh (1/4 cup)
- Limes (2)
- Mung bean sprouts (1 cup)
- Napa cabbage (1 small head)
- Peanuts, roasted (1/2 cup)
- Scallions (1/4 cup)
- Seafood
- Shrimp (1/2 pound)
- Condiments
- Fish sauce (1/4 cup)
- Rice vinegar (2 tablespoons)
- Tamarind paste (4 tablespoons)
- Cooking & Baking
- Garlic clove (1)
- Honey (1/3 cup)
- Peanut oil (4 tablespoons)
- Red pepper flakes (1/2 teaspoon)
- Pasta & Grains
- Wide rice stick noodles (4 ounces)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 18, 2012 (1 year ago).
191 people saved this recipe.
