Shrimp Pad Thai

Ingredients

• 8 ounces dried flat rice noodles, about 1/8 inch (3 millimeters) wide
• 8 cups warm water for soaking noodles
• 1 pound large raw shrimp, peeled, deveined and tails removed
• 3 tablespoons neutral oil, divided
• 2 large eggs, beaten, divided
• 3 garlic cloves, minced, divided
• 3 tablespoons smooth tamarind puree, regular strength, not concentrate
• 3 tablespoons packed brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon low-sodium soy sauce
• 1/2 cup water, plus up to 1/4 cup for softening noodles
• 2 cups mung bean sprouts, rinsed and drained, divided
• 4 green onions, cut into 1-inch lengths, divided
• 1/4 cup chopped unsalted roasted peanuts
• 1 lime, cut into 8 wedges
• 2 tablespoons chopped fresh cilantro, optional

Method

1. 1

   Step 1. Plan on about 55 minutes: 20 minutes of preparation, a 30-minute noodle soak, and 25 minutes of cooking, with all 20 preparation minutes overlapping the soak. Use a large bowl, colander, tongs, an instant-read thermometer, and a 12-inch nonstick skillet or 14-inch wok. Cook two complete half-size batches; the full recipe overwhelms a home skillet. Longer noodle-package soaking instructions add time.

2. 2

   Step 2. Submerge the noodles in the 8 cups warm water for about 30 minutes, or follow the package’s stir-fry soaking directions. They should bend easily but still feel firm at the center, not be fully cooked. Drain thoroughly just before stir-frying so they do not sit and clump. While they soak, prepare the other ingredients, keeping the shrimp refrigerated until cooking.

3. 3

   Step 3. Whisk the tamarind puree, sugar, fish sauce, soy sauce, and 1/2 cup water until the sugar mostly dissolves. Use regular-strength spoonable tamarind puree; dense concentrate is not a direct substitute. Divide the drained noodles, sauce, garlic, eggs, bean sprouts, and green onions into two equal portions before starting.

4. 4

   Step 4. Heat 1 tablespoon oil over medium-high heat. Add the shrimp in one layer and cook for 2–3 minutes, turning, until the flesh is pearly and opaque throughout. Transfer to a clean plate and divide into two portions. Reduce to medium if the pan smokes.

5. 5

   Step 5. For each of two batches, heat 1 tablespoon oil. Add half the garlic and stir for 15 seconds. Add half the eggs and scramble until fully set with no liquid egg remaining. Add half the noodles and sauce; toss for 3–5 minutes until tender with a slight chew. If still firm and the pan is dry, add up to 2 tablespoons extra water per batch, 1 tablespoon at a time. Add half the shrimp, sprouts, and green onions. Toss for 2–3 minutes, until the sprouts are thoroughly hot and softened and the dish reaches 165°F in several spots with an instant-read thermometer. Repeat for the second batch.

6. 6

   Step 6. Serve each batch promptly on two plates, topped with half the peanuts, half the lime wedges, and half the optional cilantro. Have the first two diners start while the second batch cooks; the noodles lose texture if held.