Pad thai

Ingredients

• 8 oz Rice Noodles
• 3 tablespoons Tamarind Paste -- substitute: Lime
• 3 tablespoons Fish Sauce -- substitute: Worcestershire Sauce
• 2 tablespoons Palm Sugar -- substitute: Honey
• 2 Lime -- substitute: Lemon
• 1 lb, medium Shrimp
• 4 cloves Garlic
• 4 Scallion -- substitute: Onion, Shallot
• 1 cup, roasted unsalted Peanut -- substitute: Cashew, Sunflower Seed
• 3 tablespoons Vegetable Oil
• 2 large Eggs
• 1/4 cup, fresh Cilantro -- substitute: Parsley
• 1 to 2, optional Thai Chili -- substitute: Habanero Pepper

Steps

1. Soak the rice noodles in room-temperature water for 30 to 45 minutes until pliable but still firm (they should bend without breaking), then drain well.

   40 min — noodles should be flexible but still have a slight firmness when bent

2. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and lime juice until the sugar dissolves. Taste and adjust seasoning—the sauce should be balanced between sour, salty, and sweet.

   2 min — sugar should be fully dissolved and sauce should taste bright and balanced

3. Peel and devein the shrimp if using, and pat dry with paper towels. Mince the garlic and slice the scallions (white and green parts separated). Crush the peanuts by hand or pulse in a food processor until coarsely chopped.

   5 min — shrimp should be completely dry, peanuts should be chunky, not powdery

4. Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil, then add the minced garlic and cook, stirring constantly, until fragrant.

   1 min — garlic should smell pungent and turn light golden, about 20 seconds

5. Add the shrimp (or chicken if using) and cook, stirring frequently, until just cooked through—shrimp should be opaque and firm, chicken should show no pink inside.

   3 min — shrimp should turn pink and opaque, or chicken should be white throughout

6. Push the protein to the side of the wok, crack the eggs into the empty space, and scramble lightly with a spatula. Once the eggs are just set but still slightly wet, toss everything together.

   2 min — eggs should be softly scrambled, not dry or overcooked

7. Add the drained rice noodles and the tamarind sauce to the wok. Toss constantly, breaking up any clumps of noodles and coating everything evenly with the sauce. Cook for 2 to 3 minutes until the noodles are heated through and the sauce clings to them.

   3 min — noodles should be glossy, coated with sauce, and heated through; some edges may char slightly

8. Add the white parts of the scallions and half of the crushed peanuts, tossing to combine. Remove from heat immediately.

   1 min — scallions should soften slightly and peanuts should be evenly distributed

9. Transfer to a serving plate or bowl. Top with the remaining crushed peanuts, green scallion tops, fresh cilantro, and lime wedges on the side.

   1 min — garnishes should be visible and fresh-looking

Plating ideas

• Mound the noodles on a warm plate, top with crushed peanuts and fresh cilantro, and serve with lime wedges and sliced Thai chilies on the side so diners can adjust heat and acidity to taste. — This lets each person customize their dish and keeps the noodles from getting soggy if sitting for a moment.
• Serve family-style in a large shallow bowl or platter, with lime wedges, extra peanuts, cilantro, and sliced Thai chilies arranged around the edge for garnishing. — Encourages sharing and allows guests to add toppings to their preference.
• Plate individual portions and drizzle a small amount of chili oil around the rim, then scatter green scallion tops and cilantro for color contrast. — Adds visual elegance and a subtle extra layer of heat and aroma.