Authentic Pad Thai

finecooking.com

Flannelbutt

⅓ cup fish sauce

⅓ cup tamarind concentrate (or substitute fresh lime juice)

⅓ cup palm sugar (or substitute agave nectar)

5 Tbs. grapeseed or vegetable oil; more as needed

1 large clove garlic, minced

⅓ cup small dried shrimp, soaked in warm water for 20 minutes and drained

1 5-oz. cake pressed tofu, thinly sliced

4 large eggs

10 oz. medium (¼-inch wide) rice sticks (pad thai noodles), soaked in warm water until pliable (at least 20 minutes) and drained

1-½ cups homemade or canned lower-salt chicken broth

1 cup mung bean sprouts, rinsed, root ends trimmed (if you like)

½ cup Thai basil or cilantro, freshly torn

¼ cup chopped unsalted roasted peanuts

3 scallions (white and green parts), trimmed and thinly sliced diagonally

3 fresh red Thai chiles (or other small hot red chiles), seeded and thinly sliced, or Sriracha to taste

1 medium lime, cut into 6 to 8 wedges

Directions at finecooking.com

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