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22-Minute Pad Thai

3.5

(29)

Image may contain Cutlery Fork Food Pasta Noodle Meal Dish and Plant
Photo by Chelsea Kyle, Food Styling by Mindy Fox

Tamarind juice concentrate gives this riff on the popular Thai stir-fry its tangy flavor. In a pinch, you can use fresh lime juice instead.

Recipe information

  • Total Time

    22 minutes

  • Yield

    4 Servings

Ingredients

8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chun's or Thai Kitchen; also called pad Thai noodles or stir-fry rice noodles)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water
3 tablespoons (packed) dark brown sugar
2 teaspoons chili-garlic sauce, plus more for serving
3 tablespoons vegetable oil
4 large eggs, beaten to blend
3/4 pound peeled and deveined medium shrimp
1 bunch scallions, green and white parts separated, coarsely chopped
2 cups mung bean sprouts (about 1/3 pound), plus more for serving
1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
Coarsely chopped fresh cilantro (for serving)
Lime wedges (for serving)

Preparation

  1. Step 1

    Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.

    Step 2

    Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.

    Step 3

    Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.

    Step 4

    Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.

TagsStir-FryRice NoodleNoodlePasta & NoodlesThaiSoutheast AsianAsianTamarindShrimpShellfishSeafoodMainDinnerDairy FreeGluten FreeQuick30 Minutes or LessSauteWokEpicurious

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