Name: Shrimp Pad Thai For Four
Cook time: 40 minutes
Total time: 40 minutes
Yield: Makes 4 servings
Ingredients: 1/3 cup water; 4 teaspoons prepared tamarind paste, preferably unsweetened, such as Neera's or Rani brands*; 1/3 cup palm sugar or packed dark brown sugar; 1/3 cup Asian fish sauce (also called nam pla or nuoc mam); 1/4 teaspoon salt; 4 1/2 ounces (about 1 1/2 cups) fresh mung bean sprouts; 2 limes, each cut into 6 wedges; 1/4 cup salted dry-roasted peanuts, coarsely chopped; 1/3 cup Asian fish sauce (also called nam pla or nuoc mam); 1/3 cup granulated sugar; 1/3 cup crushed red pepper; Boiling water for soaking noodles; 12 ounces dried flat rice noodles (slender linguine-width; sometimes called pad thai noodles or stir-fry noodles); 2 tablespoons chopped garlic (about 4 large cloves); 2 tablespoons chopped shallots or onion; 12 ounces peeled and deveined small or medium shrimp, patted dry; 3 large eggs, beaten well; 4 1/2 ounces (about 1 1/2 cups) fresh mung bean sprouts; 2 bunches scallions, greens only, cut into 1-inch pieces (about 1 cup); 1/2 cup salted dry-roasted peanuts, coarsely chopped; 5 tablespoons vegetable oil; *Tamarind paste tends to be a South Asian product; it usually comes in a jar and is available in many supermarkets. Its smooth texture makes it easier and faster to use than the traditional Thai blocks of tamarind pulp that include the fruit's seeds and fibers. Read the label carefully to see if the tamarind paste is sweetened or not; if the jar you purchase contains a sweetener, just use less sugar in your seasoning sauce.; Equipment: Large wok (preferably a 14-inch flat-bottom carbon-steel wok); large metal spatula or slotted spoon; tongs; small bowls or ramekins for assembling ingredients; colander for draining rice noodles

Image may contain Plant Food Produce Vegetable Spaghetti Pasta Sprout and Noodle

Shrimp Pad Thai For FourLara Ferroni

In Thailand, pad thai is hugely popular, but it's not a dish that's cooked at home. Instead, it is commonly purchased from street vendors, who cook it to order in individual portions. For home cooks on this side of the Pacific, cookbook author Nancie McDermott figured out a way to successfully make a big portion of pad thai, enough to serve four people at once, but it does require a wok (they are inexpensive and last forever; look for a 14-inch flat-bottom carbon-steel wok). If you don't have one, consider making her Pad Thai for Two , which works in a 12-inch heavy, deep skillet.

For more on Pad Thai, including ingredient information and McDermott's tips, see Takeout at Home: Pad Thai

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