Ingredients for Cooking Light Magazine Pad Thai
- 2 tablespoons tamarind paste
- Water
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- Granulated Sugar
- Cayenne Pepper
- Peanut Oil
- Dried Rice Noodles
- 2 large eggs
- Table Salt
- Medium Shrimp
- Garlic Cloves
- 1 shallot, thinly sliced
- 1 tablespoon dried shrimp
- Preserved Radish
- Unsalted Dry Roasted Peanuts
- ½ cup bean sprouts
- ¼ cup thinly sliced scallions
- Fresh Cilantro Leaves
- Lime Wedge
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How to Make Cooking Light Magazine Pad Thai
- **Prepare Tamarind Paste:** In a small bowl, soak tamarind paste in ¾ cup boiling water for 10 minutes. Push the mixture through a fine-mesh sieve, pressing firmly to extract as much pulp as possible. Discard solids.
- **Make the Sauce:** Whisk together tamarind pulp, fish sauce, rice vinegar, sugar, cayenne pepper, and 2 tablespoons of oil in a small bowl. Set aside.
- **Soak Noodles:** Cover rice noodles with hot tap water in a large bowl. Let soak for 20 minutes, or until softened but not mushy.
- **Drain Noodles:** Drain the noodles and set aside.
- **Prep Shrimp and Eggs:** In a small bowl, lightly beat eggs with ¼ teaspoon of salt. Set aside.
- **Cook Shrimp:** Heat 1 tablespoon of oil in a large (12-inch) skillet over high heat until nearly smoking. Add shrimp and remaining ¼ teaspoon salt; cook for 3 minutes, tossing occasionally, until pink and opaque.
- **Remove Shrimp:** Transfer cooked shrimp to a plate and set aside.
- **Sauté Aromatics:** Add the remaining tablespoon of oil to the skillet. Add minced garlic and sliced shallot; cook over medium heat for 1 ½ minutes, until softened and lightly golden.
- **Scramble Eggs:** Add beaten eggs to the skillet and stir vigorously with a wooden spoon until just set, about 20 seconds.
- **Combine Noodles:** Add soaked noodles, dried shrimp, and salted radish (if using) to the skillet. Toss with two wooden spoons to combine.
- **Add Sauce and Cook:** Pour the prepared fish sauce mixture over the noodles. Increase heat to high and toss constantly until the noodles are evenly coated and heated through (about 2 ½ minutes).
- **Garnish and Serve:** Stir in half of the peanuts, bean sprouts, and scallions. Transfer the Pad Thai to a serving platter. Top with remaining peanuts, scallions, and cilantro. Serve immediately with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
63g
Fat
21g
Carbs
23g
