Pad Thai

• servings: 4
• total time: 45 MIN

Ingredients

8 oz. rice noodles, broken in half

6 Tbsp. peanut oil, divided

1 lb. medium shrimp, peeled, deveined, tails removed

3 large eggs

3 Tbsp. palm sugar or light brown sugar

3 Tbsp. Thai fish sauce

2 Tbsp. tamarind puree

1 Tbsp. fresh lime juice, plus wedges for serving

¼ tsp. cayenne pepper

1 medium shallot, finely chopped

3 garlic cloves, minced

6 scallions, cut into 1" pieces

1 cup bean sprouts

¼ cup coarsely chopped raw peanuts

2 Tbsp. coarsely chopped fresh cilantro (optional)

Directions

If using dried noodles, in a large pot or heatproof bowl, soak noodles in boiling water until tender, 20 to 30 minutes; drain.

Meanwhile, in a large wok or skillet over high heat, heat 1 Tbsp. oil. Cook shrimp, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl.

In same wok over medium-high heat, heat 1 Tbsp oil. In a small bowl, whisk eggs until blended. Cook, breaking up curds with a spoon, until just set, 1 to 2 minutes. Transfer to bowl with shrimp.

In a small bowl, whisk palm sugar, fish sauce, tamarind, lime juice, cayenne, 2 Tbsp. oil, and 1 Tbsp. water.

In same wok over medium-high heat, heat 2 Tbsp. oil. Cook shallot and garlic, stirring, until lightly golden, about 1 minute. Add scallions and cook, stirring, until softened, 1 to 2 minutes. Stir in sauce and bring to a simmer.

Add eggs, shrimp, and noodles and cook, tossing constantly, until warmed through and noodles are softened, about 2 minutes. Stir in sprouts and peanuts.

Divide among plates and top with cilantro (if using). Serve with lime wedges alongside