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Pad Thai

August 25, 2013

This homemade pad Thai is better than most of the restaurant versions that I’ve tried (except for two in Chicago: at Panang on Clark and Chicago Ave, and Opart Thai).  So far I’ve made this with shrimp,  with chicken, and with tofu.  It’s easy to make, doesn’t require any really exotic ingredients, and it’s not greasy like many of the restaurant versions I’ve had.

pad thai

8 oz thick rice stick noodles (about the width of fettuccine)

1/4 cup fresh lime juice

1/3 cup water

3 Tbsp fish sauce

1 Tbsp rice vinegar

3 Tbsp brown sugar

4 Tbsp vegetable oil

3/4 lb medium shrimp (peeled, deveined) and patted dry (or you could use stir-fried chicken or tofu instead)

3 garlic cloves, minced

2 eggs, beaten

3 cups bean sprouts, washed and drained

thinly sliced green onions

Garnishes:

chopped peanuts

lime wedges

shredded carrot

shredded red cabbage

cilantro

Sriracha

Cover the noodles with hot tap water and soak for about 20 min. while preparing the other ingredients. To make the sauce, combine the lime juice, water, fish sauce, rice vinegar, brown sugar and half the oil.

Heat 1 Tbsp oil in a 12-inch non-stick skillet over high heat until just smoking. Add shrimp in a single layer and cook for 1 minute without stirring. Stir and continue cooking until spotty brown and just pink around the edges, about 30 seconds longer. Transfer shrimp to a bowl and cover (it will finish cooking off heat). Drain noodles.

Add the last Tbsp oil and the garlic to the pan and return to medium heat. Cook about 30 seconds. Add eggs and 1/4 tsp salt and stir until eggs are scrambled. Add drained noodles and sauce and turn heat to high. Cook, tossing constantly until noodles are evenly coated.  Add bean sprouts, some of the green onions, and the cooked shrimp.  Keep cooking, stirring constantly, until the noodles are tender, about 2 min. (If needed, add 2 Tbsp water and cook a few minutes longer.) Garnish with peanuts, more scallions, cilantro, shredded carrot and cabbage. Serve with lime wedges and Sriracha.

(Recipe adapted from America’s Test Kitchen’s The Best 30 Minute Recipe)

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