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Pad Thai

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Published: April 16, 2010

Time: 25 minutes

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The
Minimalist: Pad Thai, an Easy Stir-Fry (April 21, 2010)

4 ounces fettuccine-width rice stick noodles

1/4 cup peanut oil

2 to 4 tablespoons tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu
or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

1. Put noodles in a large bowl and add boiling water
to cover. Let sit until noodles are just tender; check every 5 minutes or so to
make sure they do not get too soft. Drain, drizzle with one tablespoon peanut
oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish
sauce, honey and vinegar in a small saucepan over medium-low heat and bring just
to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet
over medium-high heat; when oil shimmers, add scallions and garlic and cook for
about a minute. Add eggs to pan; once they begin to set, scramble them until
just done. Add cabbage and bean sprouts and continue to cook until cabbage
begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to
brown, add drained noodles to pan along with sauce. Toss everything together to
coat with tamarind sauce and combine well. When noodles are warmed through,
serve, sprinkling each dish with peanuts and garnishing with cilantro and lime
wedges.

Yield: 4
servings.

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