Authentic Pad Thai with Spring Vegetables- Slightly adapted from Pok Pok
Author:Sylvia Fountaine | Feasting at Home Blog
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
4 oz. thin flat rice noodles- soaked in lukewarm water
1 T shredded salted radish ( optional)
1 T dried, toasted shrimp, chopped very small ( optional)
1 tsp tamarind concentrate mixed with 4 T warm water ( or sub 3 T rice vinegar)
3 T palm sugar or brown sugar or white sugar
3 T fish sauce
1 large shallot finely chopped
4-5 cloves garlic, rough chopped
½ Cup extra firm tofu (optional)
½ Cup scallions or garlic chives
6-8 medium shrimp- peeled and de-veined ( raw or cooked- or sub tofu)
½ Cup fresh peas ( or snap peas, or snow peas,)
½ Cup asparagus ( or green beans, or mushrooms)
1-2 cups fresh bean sprouts
Garnish with ¼ cup roasted chopped peanuts,lime wedges, chili flakes
Soak the rice noodles in a large bowl of lukewarm water for 20 minutes
Soak the salted radish in a small bowl of lukewarm water for 10 minutes, drain.
Toast the dried shrimp in a skillet until crispy, over medium heat, 4 minutes, then chop small.
Mix tamarind water, fish sauce, and sugar in a small bowl, set aside.
Pat dry tofu with paper towels, pressing down to release water, and cut into 1inch long strips, ⅓ inch thick. ( see photo).
Chop scallions and peanuts, cut limes into wedges, set all aside for garnish.
Place tofu, salted shrimp and drained radish, next to stove, and have metal spatula handy.
Drain the noodles, keep in the same bowl, placing the sprouts in the bowl with them. ( After 20 minutes, the noodles will still be somewhat firm but flexible– they will soften up in the wok)
In a wok, heat oil on medium high heat. Swirl it around to coat sides. Add shallot and garlic and stir until just golden, about 1-2 minutes. Add egg, and sprinkle with salt, and let it bubble and sizzle, only flipping after the edges turn crispy, then breaking it up into small bits, let it crisp a bit. Move to the side.
Add the tofu, radish and dried shrimp, around or next to the egg, stirring until the tofu starts to brown- about 2 minutes.
Add the drained noodles and ½ the bean sprouts, and stir constantly, flipping the noodles continuously for 1 minute.They will not be completely soft yet.
Add the shrimp, peas, asparagus and the tamarind mixture into the wok and keep stir frying, until the shrimp are cooked thru, the noodles are softened, and the liquid evaporates some, about 4-5 minutes.( This will smell quite fishy at first as it cooks… but it will mellow out) If the noodles are not quite soft, you can a bit more water a little at a time, until they soften up.
Toss in the scallions and ½ the peanuts.
Serve immediately, garnishing with peanuts,lime wedges, fresh bean sprouts and chili flakes.