Where to Buy: Preserved radish;
dried shrimp and pressed tofu are available at Asian markets. So is tamarind pulp, which you can use to make your own tamarind juice (soak 3 tablespoons of compressed tamarind pulp in 1 cup of warm water for 20 minutes and then strain). Tamarind pulp is al
2 - 3
Tested size: 2-3 servings
FOR THE SAUCE
1 cuptamarind juice or tamarind concentrate (see headno
For the sauce: Combine the tamarind concentrate;
palm sugar, water, fish sauce and salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, for about 1 hour, until the mixture is syrupy and darker in color. As it reduces, you may n
Meanwhile start the noodles for the dish: Place th;
soak for 1 hour (at room temperature).
Heat 4 tablespoons of the oil in a 12-inch nonstic;
stirring constantly until they are opaque and just cooked through, for 1 to 2 minutes. Transfer to a plate (the garlic stays in the pan).
Drain the noodles well;
then add them to the same skillet you used to cook the shrimp. They will try to stick together, so separate them as you stir, adding a splash or two of water. Then add 5 tablespoons of the pad thai sauce, stirring until everything is thoroughly incorporate
Use a spatula to clear a space at the center of th;
add the remaining tablespoon of oil. Pour in the eggs, then use the spatula to cover them with the noodles in the pan. Once the eggs are set, stir the noodles until everything is well mixed. This should result in cooked bits of eggs, both whites and yolk,
Add the crushed red pepper flakes (to taste);
peanuts, scallions or garlic chives and half the bean sprouts. Toss to incorporate and just heat through, then transfer to a platter. Serve right away, with the remaining bean spouts and the lime wedges.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.