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Recipe courtesy of Kelsey Nixon

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Total:: 25 min
Prep:: 10 min
Cook:: 15 min

Yield:: serves 4

Ingredients

Sauce: yields (2/3 cup)

1/2 cup hot water
1 1/2 TBSP tamarind paste
5 TBSP fish sauce (substitute 6 TBSP soy sauce if vegetarian)
1 fresh red chili, minced or 1/2 tsp. cayenne pepper
5-6 TBSP palm sugar

Pad Thai:

8 oz. Thai rice noodles
2-3 TBSP oil for stir-frying
3 TBSP chicken stock
1 shallot, finely chopped
4 cloves garlic, minced
1-2 cups medium raw shrimp, peeled and deveined
1 egg
2 cups bean sprouts
1/8 tsp. ground white pepper
3 scallions, finely sliced
1/2 cup fresh cilantro, chopped
1/4 cup dry roasted peanuts, ground or chopped
Lime wedges for serving

Directions

1. Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.

2. In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.

3. Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.

4. Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.

5. Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).

6. Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.

7. Remove from heat and adjust seasoning to your taste.

8. Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.

Series: Kelsey & Spike Cook Episode: Thai (Ep. 0)

My Private Notes

Name: Pad Thai
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: serves 4
Cuisine: asian
Ingredients: 1/2 cup hot water; 1 1/2 TBSP tamarind paste; 5 TBSP fish sauce (substitute 6 TBSP soy sauce if vegetarian); 1 fresh red chili, minced or 1/2 tsp. cayenne pepper; 5-6 TBSP palm sugar; 8 oz. Thai rice noodles; 2-3 TBSP oil for stir-frying; 3 TBSP chicken stock; 1 shallot, finely chopped; 4 cloves garlic, minced; 1-2 cups medium raw shrimp, peeled and deveined; 1 egg; 2 cups bean sprouts; 1/8 tsp. ground white pepper; 3 scallions, finely sliced; 1/2 cup fresh cilantro, chopped; 1/4 cup dry roasted peanuts, ground or chopped; Lime wedges for serving