Pad Thai with Shrimp is an Alton Brown recipe from Food Network. I have re-written his recipe for a couple of reasons. First, his original recipe only makes two servings. I try to have all of my tried-and-true recipes sized appropriately for my family. We like leftovers for weekday lunches, so I quadrupled his recipe. Second, there is a lot going on in his original recipe, perhaps too much definitely more than we are able to manage for a week night dinner. And honestly, more than it needs. For this reason, I have left a few things out, like marinated tofu, salted cabbage and dried shrimp. The remaining ingredients can be purchased in any decent mom-and-pop Asian grocery store. The rice noodles I like to put in a bowl in hot tap water a couple of hours before I want to use them. My 12-year-old gets home at 4:30pm and this is an easy job for her to do.
Pad Thai with Shrimp
adapted from Alton Brown of Food Network
12 – 16 oz thin rice stick noodles
1/2 C fish sauce
1 block palm sugar
1/4 C rice wine vinegar
4 oz tamarind paste
1 bunch scallions, chopped
8 tsp minced garlic (1/8 C + 2 tsp)
3 whole eggs, beaten slightly
12 oz shrimp, shells removed and deveined
Roasted salted peanuts, chopped
One to two hours ahead of time, place the rice stick noodles in a mixing bowl and cover with hot tap water. Let sit until ready to start cooking. Drain.
Combine the fish sauce, palm sugar, rice wine vinegar and tamarind paste in a small bowl and set aside.
Place wok over high heat. Once hot, add enough oil to coat. Heat until the oil shimmers. Add about 2/3 of the scallions and then the garlic, and cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, shrimp, a couple of handfuls of bean sprouts, and a handful of peanuts. Toss until shrimp are pink and everything is heated through.
Garnish with remaining scallions, and more bean sprouts and peanuts.