Tamarind Pad Thai
This is a dish of high-speed assembly. Once the noodles hit the pan, the texture shifts within seconds, so keep your components measured and within reach before turning on the flame.
Do not skip the soak
If you boil your noodles, they will turn into paste. Soak them in room-temperature water until they are pliable but still have a distinct bite; they finish cooking in the wok.
- Wok or large carbon steel skillet
- Tongs
- Spider strainer or colander
What goes in.
- 4 ozdried rice stick noodles, medium width
- 3 tbsptamarind concentrate
- 3 tbsppalm sugar, finely chopped
- 3 tbspfish sauce
- 2 tbspneutral oil
- 1/2 cupfirm tofu, cut into small cubes
- 1/4 cupdried shrimp
- 2eggs, lightly beaten
- 2 cupsbean sprouts
- 3 stalksgarlic chives, cut into 1-inch pieces
- 2 tbsproasted peanuts, crushed
Managing the Pan Temperature
Keep the heat at maximum to achieve a subtle char on the tofu and aromatics. If the pan cools down, the noodles will stick and lose their integrity.
The method.
Soak the noodles
Place noodles in a bowl of room-temperature water for 20 minutes. Drain completely.
Whisk the sauce
In a small bowl, combine tamarind concentrate, palm sugar, and fish sauce. Stir until the sugar is fully dissolved.
Sear the base
Heat oil in the wok over high heat. Add tofu and dried shrimp. Fry until tofu edges are golden brown.
Noodles and sauce
Add noodles and the sauce mixture. Use tongs to toss rapidly for 2 minutes. The noodles should absorb the liquid and soften.
Scramble the egg
Push the noodles to one side of the wok. Pour eggs into the empty space, let them set for 10 seconds, then toss everything together.
Finish with crunch
Toss in bean sprouts and garlic chives for the final 30 seconds of heat. Remove from fire immediately.
Other turns to take.
Protein Addition
Add 4 oz of thinly sliced chicken breast or peeled shrimp during the initial sear with the tofu.
Heat Level
Stir in 1 teaspoon of dried chili flakes alongside the sauce to provide a sharper background heat.
When it doesn't go to plan.
Use a mortar and pestle to bruise the dried shrimp before frying to release their aroma.
If the sauce is too thick, add a teaspoon of water at a time to loosen the noodles.
Serve with extra lime wedges to brighten the acidity of the tamarind just before eating.
The ones that keep coming up.
Why did my noodles turn into a gummy mass?
The noodles were either soaked for too long or the pan temperature was too low. The wok must be hot enough to evaporate excess moisture immediately.
Can I replace palm sugar with brown sugar?
You can, though palm sugar provides a more earthy sweetness. If using brown sugar, start with half the amount and taste, as it is often more concentrated.
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