Pad Thai

[America's Test Kitchen]

Ingredients

Garnishes

• 1/3 cup white vinegar
• 1 Serrano Chile, sliced thin
• 1/4 cup water
• 1/2 tsp sugar
• 1/4 tsp salt
• Radishes or Daikon

Sauce

• 1/4 cup fish sauce
• 3 Tbs sugar
• 3 Tbs tamarind concentrate

Dried Shrimp

• 4 shrimp, peeled and cut into small pieces
• 1/8 tsp sugar
• 1/8 tsp salt

Noodles

• 8 oz dried rice noodles
• 6 cups boiling water
• 2 Tsp veg oil
• 4 scallions, whites minced, greens chopped and reservced
• 1 clove of garlic minced
• 1 pound of shrimp (-4 used for dried)
• 4 large eggs
• 2 cups bean sprouts
• 1/4 cup lightly chopped, roasted, unsalted peanuts

Directions

1. Add Chile to vinegar and set aside.
2. Add radishes sliced into match sticks to brine and set aside for 15 minutes - pat dry before serving.
3. Whisk sauce together until the sugar dissolves.
4. Toss shrimp with sugar and salt, spread out on a plate and microwave on 50% power for a few minutes until they are dry
5. Toss noodles in boiling water for about 8 minutes until they are soft. Drain and rinse well. Toss with 2 Tsp of oil while waiting for skillet.
6. Add 2 tsp oil to skillet and heat.
7. Add dried shrimp and cook 3 mins until golden - remove to bowl.
8. Add 1 tsp of oil, and add garlic and scallions to pan - cook for 1 minute, remove to bowl.
9. 2 tsp of oil, crank heat to high and cook shrimp - cook about 3 minute until browned.
10. 2 tsp of oil, add eggs to pain and cook with shrimp until done.
11. 2 more tsp of oil, add moodles and sauce. Cook for 3 minutes until the sauce is absorbed.
12. Add nodles and sauce to the bowl, 2 tsp of serrano vinegar, scallion greens, bean sprouts and radish and toss.
13. Serve with lime and peanuts.