Pad Thai

Adapted from America’s Test Kitchen.  This version is a bit healthier, a bit more streamlined, and packed with fresh herbs and other ingredients.

Ingredients

• 4 T tamarind concentrate (jarred)
• 1 c boiling water
• 5 T fish sauce
• 3 T lime juice
• 5-6 T granulated sugar (depending on how sweet you want it)
• 1.5 t cayenne pepper (optional)
• 3 T vegetable oil
• 8 oz dried rice stick noodles
• 3 large eggs
• 1/2 t salt
• 12 oz PRE-COOKED shrimp, chicken, or tofu (or a combination of the above)
• 3 cloves garlic, minced
• 2 shallots, minced
• 1/2 c unsalted roasted peanuts, chopped
• 3 c bean sprouts
• 5 scallions, sliced thin and on a bias
• 1/4 c fresh cilantro leaves
• lime wedges for garnish

Instructions

1. Cover rice stick with boiling water and soak until softened – the consistency should be pliable but not fully tender – about 5 minutes. Drain and set aside
2. Combine tamarind, fish sauce, rice vinegar, sugar, cayenne, water, and 1 T oil. Set aside.
3. Beat eggs and salt in small bowl, set aside.
4. Combine garlic and shallot in remaining 2 T oil and cook, over medium heat, until light golden brown, about 2 minutes.  Add eggs and stir vigorously until scrambled and barely moist, about 20 seconds.
5. Add noodles, toss to combine, then add sauce mixture, and toss until evenly coated.
6. Add 1/4 c peanuts, bean sprouts, all but a handful of scallions, and shrimp/chicken, and cook, tossing constantly, until the noodles are tender and the flavors have blended, about 3 minutes.
   Serve with a garnish of peanuts, scallions, and lime wedges.