Pad Thai with Shrimp

Ingredients

• dried flat rice noodles (banh pho, medium)8 oz
• shrimp (peeled, deveined)1/2 lb
• firm tofu4 oz, cut into 1/2-inch cubes
• large eggs2
• tamarind concentrate3 tbsp
• palm sugar (or brown sugar)3 tbsp
• fish sauce3 tbsp
• garlic3 cloves, minced
• shallot1, thinly sliced
• preserved radish (chai poh)2 tbsp, finely chopped (optional)
• garlic chives or scallions1 cup, cut into 2-inch pieces
• fresh bean sprouts1 1/2 cups
• roasted peanuts1/3 cup, crushed
• lime1, in wedges
• neutral oil3 tbsp

Steps

1. 1

   Soak the rice noodles.

   Soak the rice noodles in warm tap water 20 minutes until pliable but firm. Drain.

2. 2

   Whisk tamarind, palm sugar, and fish sauce.

   Whisk tamarind, palm sugar, and fish sauce in a small bowl until sugar dissolves.

3. 3

   Heat oil and stir-fry shrimp.

   Heat 1 tbsp oil in a wok over high heat. Stir-fry shrimp until just pink, 1 minute. Set aside.

4. 4

   Stir-fry tofu and aromatics.

   Add 1 tbsp oil; stir-fry tofu until edges are golden, 3 minutes. Add shallot, garlic, and preserved radish; stir 30 seconds.

5. 5

   Add noodles and sauce, toss.

   Add the noodles and the sauce. Toss for 90 seconds, lifting from the bottom, until the noodles soak up the sauce and turn glossy. Push everything to one side.

6. 6

   Scramble eggs and combine ingredients.

   Add 1 tbsp oil to the empty side, crack in the eggs, and scramble loosely. Fold the eggs into the noodles with the shrimp, half the chives, and half the bean sprouts. Toss 30 seconds.

7. 7

   Plate and garnish the dish.

   Plate. Top with peanuts, the remaining chives and sprouts, and lime wedges.