Pad thai

Ingredients

For 2 people

• 4 oz dry flat rice noodles
• 8 oz raw shrimp, peeled and deveined
• 4 oz extra-firm tofu, pressed and cut into 1/2-inch cubes
• 2 large eggs, beaten
• 2 tbsp tamarind concentrate
• 1 1/2 tbsp fish sauce
• 1 1/2 tbsp packed light brown sugar
• 2 tbsp water
• 1 tsp minced garlic
• 2 tbsp neutral oil
• 2 oz mung bean sprouts
• 1 oz scallions, sliced
• 1 oz roasted peanuts, chopped
• 2 tbsp lime juice
• 1/4 tsp fine salt

Method

1. Mix the sauce and soak the noodlesIn a small bowl, whisk together the tamarind concentrate, fish sauce, brown sugar, and water until the sugar mostly dissolves. Put the 4 oz dry flat rice noodles in a large bowl and cover them with enough hot tap water to submerge them by about 1 inch. Soak for 20 minutes until pliable but still a little firm in the center, then drain well and shake off excess water. If the noodles are fully soft before cooking, they can turn mushy in the skillet.
2. Prep the proteins and aromaticsWhile the noodles soak, keep the 8 oz raw shrimp patted dry and the 4 oz extra-firm tofu cut into cubes. Beat the 2 large eggs with the 1/4 tsp fine salt in a small bowl so they are ready to pour. Slice the 1 oz scallions, chop the 1 oz roasted peanuts, and measure the 1 tsp minced garlic, 2 oz mung bean sprouts, and 2 tbsp lime juice so the stir-fry moves quickly once the pan is hot.
3. Brown the tofu and shrimpHeat 1 tbsp of the neutral oil in a 12-inch skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook for 3 to 4 minutes, turning once or twice, until they are lightly golden on more than one side. Add the shrimp and cook for 1 to 2 minutes per side, just until they turn pink and opaque. Transfer both to a plate so they do not overcook.
4. Scramble the eggsAdd the remaining 1 tbsp neutral oil to the same pan. Stir in the minced garlic and cook for about 20 seconds, just until fragrant but not browned. Pour in the beaten eggs and let them set for a few seconds, then gently scramble with a spatula into soft curds. Leave the eggs slightly underdone, because they will finish cooking when the noodles go back in.
5. Toss in the noodles and sauceAdd the drained noodles to the pan and pour in the tamarind-fish sauce mixture. Toss constantly over medium-high heat for 2 to 3 minutes, lifting and turning the noodles so they absorb the sauce instead of clumping. If the pan looks dry before the noodles are tender, add 1 to 2 tbsp water around the edge of the pan. The sauce should cling in a thin glossy coating, not pool at the bottom.
6. Finish and plateReturn the shrimp and tofu to the pan, then add the bean sprouts and scallions. Toss for 30 to 45 seconds, just until the sprouts soften slightly but still stay crisp. Turn off the heat, add the lime juice, and fold in half of the chopped peanuts. Divide the pad thai between 2 plates or bowls, then top with the remaining peanuts and extra scallions if you saved some. Serve immediately while the noodles are hot and springy.