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Pad Thai
Ingredients
- Shrimp and Sauce
- 1 tablespoon medium-size dried shrimp, rinsed and patted dry
- 3 tablespoons Naam Makham (Tamarind water)
- 2 tablespoons plus 3/4 teaspoon Naam Cheuam Naam Taan Piip (Palm sugar simple syrup)
- 1 1/2 tablespoons Thai fish sauce
- Stir-Fry
- 4 ounces (about 2 cups, tightly packed) semi-dried thin, flat rice noodles (sometimes labeled “phat thai”), see note
- 2 tablespoons rendered pork fat or vegetable oil
- 1 large egg, at room temperature
- 1 1/4 ounces unflavored pressed tofu (firmer than “extra firm”), cut into small pieces (about 1 inch long, 1/2 inch wide, and 1/4 inch thick), about 1/4 cup
- 1 tablespoon shredded salted radish, soaked in water 10 minutes then drained
- 2 ounces bean sprouts (about 1 cup, lightly packed)
- 2 ounces medium shrimp, (about 4), shelled and deveined
- 1/4 cup very coarsely chopped (about 1-inch lengths) garlic chives, plus a pinch or two for finishing
- 2 generous tablespoons coarsely chopped unsalted roasted peanuts
- To Serve Alongside
- 2 small lime wedges (preferably from a Key lime)
- Fish sauce
- Granulated sugar
- Phrik Naam Som (Vinegar-soaked chiles)
- Phrik Phon Khua (Toasted-chile powder)
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