My Classic Pad Thai
Makes 2 servings
For the noodles:
3 to 4 cups soaked medium rice stick noodles, or fresh
For the sauce:
4 tablespoons fish sauce
3 tablespoons tamarind paste (See Note)
1 tablespoon fresh lime juice
1 tablespoon unseasoned rice vinegar
4 tablespoons white sugar
For the pad Thai:
2 tablespoons canola or other high-temperature cooking oil
2 cloves garlic, minced
2 tablespoons packaged shredded sweetened radish
1 teaspoon dried shrimp
½ cup savory baked tofu, cut into slices
2 eggs
½ cup thin strips of chicken breast or thigh
10 large–medium shrimp, peeled and deveined
1 tablespoon paprika, for color
3 scallions, cut into 3-inch julienne
¼ cup chopped dry-roasted unsalted peanuts, divided
1 cup bean sprouts
1. If you’re using dry noodles, soak them in a large bowl of warm water for about an hour. The water should be…
