Shrimp Pad Thai

Name: Shrimp Pad Thai
Ingredients: 3 tablespoons tamarind pulp; 1 cup boiling water; 1/4 cup fresh orange juice; 3 tablespoon rice vinegar; 1 tablespoon honey; 1/4 cup fresh Thai basil leaves; Salt and freshly ground black pepper; 1/2 cup canola oil; 1 pound shrimp (21-25) size, shelled and deveined; 12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho); 3 tablespoons tamarind (from a pliable block); 1 cup boiling water; 1/2 cup light soy sauce; 1/4 cup packed Muscavado light brown sugar; 2 tablespoons hot sauce (recommended: Sriracha); 1 1/2 cups peanut or vegetable oil; 4 large shallots, sliced crosswise into 1/4-inch thick slices; 1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes; 4 large eggs; 1/4 teaspoons salt; Freshly ground black pepper; 1 tablespoon water; 1 bunch scallions, green and pale green parts, cut into 2-inch pieces; 4 garlic cloves, finely chopped; 2 cups bean sprouts (1/4 pound); Thai basil leaves; Cilantro leaves; 1/2 cup roasted peanuts, coarsely chopped; Lime wedges

29 ingredients

30 steps

Ingredients

3 tablespoons tamarind pulp
1 cup boiling water
1/4 cup fresh orange juice
3 tablespoon rice vinegar
1 tablespoon honey
1/4 cup fresh Thai basil leaves
Salt and freshly ground black pepper
1/2 cup canola oil
1 pound shrimp (21-25) size, shelled and deveined
12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling water
1/2 cup light soy sauce
1/4 cup packed Muscavado light brown sugar
2 tablespoons hot sauce (recommended: Sriracha)
1 1/2 cups peanut or vegetable oil
4 large shallots, sliced crosswise into 1/4-inch thick slices
1 (14 to 16-ounce) package firm tofu, rinsed, patted dry and cut into 1-inch cubes
4 large eggs
1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon water
1 bunch scallions, green and pale green parts, cut into 2-inch pieces
4 garlic cloves, finely chopped
2 cups bean sprouts (1/4 pound)
Thai basil leaves
Cilantro leaves
1/2 cup roasted peanuts, coarsely chopped
Lime wedges

Directions

1

Place tamarind in a bowl, cover with the boiling water and let sit until softened.
2

Press the pulp through a sieve into a bowl and discard seeds and solids.
3

Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth.
4

Strain the mixture through a mesh strainer.
5

Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
6

Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat.
7

Season shrimp on both sides with salt and pepper and add to the pan.
8

Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
9

Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes.
10

Drain well in a colander and cover with a dampened paper towel.
11

Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes.
12

Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers.
13

Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
14

Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes.
15

Remove the shallots with a slotted spoon to a plate lined with paper towels.
16

Reheat shallot oil in wok over high heat until hot.
17

Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes.
18

Transfer tofu to paper towels using a slotted spoon.
19

Transfer the frying oil to a heatproof glass and reserve.
20

Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water.
21

Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers.
22

Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through.
23

Break into chunks with spatula and transfer to a plate.
24

Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok.
25

Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
26

Add noodles and stir-fry over medium for about 2 minutes.
27

Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
28

Stir in additional sauce, if desired, then stir in the eggs.
29

Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts.
30

Serve lime wedges on the side.