Serves 8 people


For the Sauce

½ C tamarind concentrate
½ C palm sugar syrup (dissolve palm sugar discs in boiling water, 1:1 ratio)
½ C fish sauce (for vegetarians, substitute ¼ C mushroom soy sauce + ¼ C water)
½ C water
Optional: dried ground Thai chili pepper, to taste

For the Pad Thai

1 package rice stick noodles, soaked in luke-warm water for 20-30 minutes
3 T rice bran oil
Optional: 1 package tofu, pressed and drained, medium diced
8 garlic cloves, minced
2 shallots, minced
¼ C dried shrimp, soaked in warm water for at least 30 minutes and drained
2 green Thai chilis, seeded, thinly sliced
1.5 # raw shrimp, peeled and deveined
4 eggs
1 carrot, peeled and julienned
1 bunch scallions, thinly sliced
2-3 C mung bean sprouts, washed
1 bunch Thai basil leaves, torn

For the Garnish

Thai basil leaves, torn
½ C peanuts, toasted, crushed
Lime wedges
Dried ground Thai chili pepper

Special Equipment

Wok rings
Wok paddles


Pro tip: Noodles
Make sure the noodle soaking water is no hotter than luke-warm.  Your final dish will be gummy if the noodles are overcooked.  After 20 minutes, check the consistency – they should be pliable but not brittle.

Pro tip: Small Batch Cooking
Pad Thai is best cooked in small batches.  This recipe calls for one package of noodles per 2 cups of sauce – cook it in two batches.  When multiplying for larger parties, remember a ½ package of noodles needs 1 cup of sauce.

For the Pad Thai

Heat the oil in a wok over medium high heat.  (If using tofu, first fry all at once until golden and remove to a paper towel-lined tray, then set aside.)  Wipe wok clean and add 3 T more of oil; heat until shimmering.  Add half the garlic and shallots and stir.  Then add half each of the dried shrimp, chilis, and raw shrimp.  Increase the flame to high.  Cook for 30 more seconds while stirring.  Push everything to one side of the wok.  Crack half the eggs into the wok and gently spread up the sides for a crispier texture.  Cook eggs for 30 seconds, then mix everything together in the wok, scraping the sides well.  Add more oil if wok is dry.  Add half the noodles straight from the soaking water, and half each of the carrots, scallions, and sauce (and previously fried tofu, if using).  Stir to combine and cook until the noodles are al dente and the sauce has been soaked up, about 2 to 4 minutes.  If the mixture becomes too dry before the noodles are done, add some of the noodle soaking water to continue cooking.  Last, mix in half the bean sprouts and Thai basil.  Remove the Pad Thai into a bowl and keep warm.  Repeat the next batch with the other half of the ingredients.

For the Sauce

In a small sauce pot, combine all ingredients and bring to a simmer.  Turn off heat.  Set aside.

To Serve

Toss both batches of Pad Thai together and serve on a warm platter.  Garnish with Thai basil, peanuts, and lime wedges.

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