Pad thai
- 2 tablespoons tamarind concentrate
- ¾ cup water (boiling)
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 3 tablespoons granulated sugar
- ¾ teaspoon cayenne pepper
- 4 tablespoons peanut oil or vegetable oil
- 8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
- 2 large eggs
- ¼ teaspoon table salt
- 3 cloves garlic, pressed through garlic press or minced (1 tablespoon)
- 1 medium shallot, minced (about 3 tablespoons)
- 2 tablespoons Thai salted preserved radish (optional)
- 6 tablespoons chopped unsalted roasted peanuts
- 3 cups bean sprouts (6 ounces)
- 5 medium scallions, green parts only, sliced thin on sharp bias
- ¼ cup fresh cilantro leaves (optional)
lime wedges
1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
3. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).
4. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
