Pad Thai

More from this source
Food & Wine


Add a comment


1/2 pound dried rice vermicelli (See Note)

8 small dried hot chiles, such as Chinese or cayenne, stems and seeds discarded

1 large dried semi-hot chile, such as guajillo, pasilla or New Mexico, stem and seeds discarded

Boiling water

1 small shallot, coarsely chopped

1 tablespoon sugar

3 tablespoons Thai fish sauce (nam pla) (See Note)

1 1/2 tablespoons tamarind concentrate dissolved in 1 1/2 tablespoons boiling water (See Note)

1 teaspoon fresh lime juice

2 cups plus 3 1/2 tablespoons vegetable oil

1/4 cup diced (1/2 inch) soft tofu, patted dry

2 teaspoons unsalted peanuts

2 tablespoons coarsely chopped dried shrimp (See Note)

2 large eggs, lightly beaten

Kosher salt

1/2 pound medium shrimp—shelled, deveined and halved lengthwise

2 cups mung bean sprouts

Lime wedges, for serving

You might also like

Simple & Quick Pad Thai
Donal Skehan
Vegetarian Pad Thai
Veggie Pad Thai
Veggie Num Num
Shrimp Pad Thai
Tokyo Terrace
Shrimp Pad Thai
Cooking Light
Shrimp Pad Thai
Spaghetti Squash Pad Thai
The Blood Sugar Solution
Pad Thai
Framed Cooks
Vegetarian Pad Thai
Big Girls Small Kitchen
Cheater Pad Thai Recipe
Steamy Kitchen