Pad Thai

Let's Cook

1. Step 1.

   Soak in hot water to cover until softened, about 30 minutes: 8 ounces flat, thin dried rice noodles (sometimes labeled “pad Thai noodles”)

2. Step 2.

   Meanwhile, stir together in a small bowl: 3 to 4 tablespoons fish sauce, to taste; 3 tablespoons palm sugar or brown sugar; 2 tablespoons lime juice; 2 tablespoons seedless tamarind paste, mixed with 2 tablespoons water

3. Step 3.

   Heat a wok or large skillet over medium-high heat until hot. If desired, cook until toasted and crispy: (2 tablespoons small dried shrimp, rinsed and dried)

4. Step 4.

   Remove the shrimp, coarsely chop, and set aside. Add to the hot pan: 1 tablespoon vegetable oil

5. Step 5.

   Swirl the oil to coat the pan, then add to the pan and cook, stirring vigorously, until set: 3 eggs, well beaten

6. Step 6.

   Transfer to a plate. Heat the pan until hot again and add: 2 tablespoons vegetable oil

7. Step 7.

   Swirl until very hot but not smoking. Add and cook, stirring constantly, until lightly browned: 6 ounces firm tofu, cut into ½-inch cubes

8. Step 8.

   Transfer the tofu to the plate with the eggs. Add to the pan and cook until pink and cooked through, about 2 minutes: 8 ounces large shrimp, peeled, deveined, and split lengthwise in half

9. Step 9.

   Add the toasted dried shrimp, if using. Drain the noodles well, add to the pan, and toss to coat in the oil. Add the fish sauce mixture and stir well. Return the eggs and tofu to the pan along with: 2 cups mung bean sprouts; 4 green onions, cut into 2-inch pieces; ½ teaspoon red pepper flakes

10. Step 10.

    Toss with the noodles and cook 2 minutes. Serve with: Lime wedges; Chopped cilantro; Chopped roasted peanuts; (Finely sliced banana blossom)