Shrimp Pad Thai

Ingredients

• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1.5 tablespoons palm sugar
• 1 tablespoon fresh lime juice
• 8 ounces dried rice noodles (3/16 inch wide)
• 2 tablespoons extra-virgin olive oil
• 10 ounces large shrimp (21-30 count), peeled and deveined
• 3 cloves garlic cloves
• ½ pepper large red bell pepper
• ½ onion medium red onion
• 2 eggs large eggs
• ¼ cup roasted peanuts, unsalted, roughly chopped
• 2 scallions scallions, green parts only
• 2 tablespoons fresh cilantro, leaves only
• ½ lime lime
• ¼ teaspoon dried red chili flakes

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Add the 8 ounces of dried rice noodles and cook until just tender with a slight bite, about 6-7 minutes — they should bend without cracking but not be mushy. Drain in a colander, rinse briefly with cool water, and set aside. Toss lightly with a drizzle of oil to prevent sticking.

2. 2

   While the noodles cook, make the sauce: in a small bowl, whisk together 3 tablespoons tamarind paste, 2 tablespoons fish sauce, 1.5 tablespoons palm sugar, and 1 tablespoon fresh lime juice. The mixture should be balanced — sweet, tangy, salty, and slightly funky. Set aside.

3. 3

   Pat the 10 ounces of shrimp dry with paper towels — this is crucial for getting a proper sear instead of steaming. Remove the tail if desired. Season lightly with a pinch of salt and set aside.

4. 4

   Peel and finely mince 3 garlic cloves. Slice the 0.5 red bell pepper lengthwise into thin strips, then slice the 0.5 red onion into thin wedges, keeping the layers intact. Slice the 2 scallions into 1-inch pieces, keeping the white and green parts separate.

5. 5

   Set a 14-inch wok or large 12-inch skillet over medium-high heat. Add 1 tablespoon of the olive oil and let it shimmer — when a drop of water skitters across the surface, you're ready. Add the shrimp in a single layer and sear without moving them for 90 seconds — you should hear an aggressive sizzle. Flip each piece and cook for another 60-90 seconds until the exterior is just pink and firm. Transfer to a clean plate.

6. 6

   Return the wok to medium-high heat and add the remaining 1 tablespoon olive oil. Add the minced garlic and stir constantly for about 20 seconds until fragrant — you'll smell an earthy, pungent aroma. Do not let it brown.

7. 7

   Add the bell pepper strips and red onion wedges, tossing and stirring constantly for 2-3 minutes. The vegetables should soften slightly but still have some bite. You should hear them hitting the hot surface with each toss.

8. 8

   Push all the vegetables to the sides of the wok, creating a cleared center. Crack the 2 eggs directly into that center space and let them sit for 10 seconds, then break the yolks with your spatula or wooden spoon and scramble gently for about 30 seconds — the eggs should be just barely set, still slightly wet. Toss everything together.

9. 9

   Add the cooked rice noodles to the wok, breaking up any clumps gently with tongs or two spoons. Pour in the reserved sauce and toss everything together continuously for 1-2 minutes. The noodles should glisten and be evenly coated — you're looking for a light, glossy finish, not a wet one. If it looks dry, add 1-2 tablespoons of water.

10. 10

    Return the shrimp to the wok and gently toss to combine, cooking for 30 seconds just to warm them through — overcooking will make them rubbery.

11. 11

    Remove from heat. Divide the pad Thai between two bowls or plates. Top each with half of the chopped roasted peanuts, the reserved scallion whites, and the fresh cilantro leaves. Serve immediately with a lime wedge on the side — squeezing the lime juice over the top brightens all the flavors. Sprinkle with 0.25 teaspoon dried red chili flakes per plate for heat if desired.

Tools you’ll need

• large pot
• colander
• small mixing bowl
• whisk
• paper towels
• sharp chef's knife
• cutting board
• 14-inch wok or 12-inch skillet
• wooden spoon or silicone spatula
• tongs
• two serving bowls or plates

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