Homemade Pad Thai Recipe (Our Best Ever, Cooks in 20 Minutes!)

thekitchn.com

suejack61

subheading: FOR THE TOFU AND STIR-FRY:

7 to 8 ounces dried pad Thai noodles (thin, flat rice noodles)

7 ounces extra-firm tofu

1 ½ teaspoons kosher salt

3 cloves garlic

1 medium shallot

¼ cup Thai sweet preserved radish

2 tablespoons roasted, unsalted peanuts

2 tablespoons small dried shrimp

4 large eggs

2 medium scallions or 6 garlic chives

2 cups mung bean sprouts

8 ounces raw jumbo peeled and deveined shrimp (21 to 25 per pound)

4 tablespoons vegetable oil, divided, plus more as needed

subheading: FOR THE SAUCE:

¼ cup palm or coconut sugar paste (or palm sugar in a block or puck, see Recipe Notes)

3 tablespoons fish sauce

3 tablespoons tamarind concentrate or prepared tamarind pulp (see Recipe Notes)

3 tablespoons water

subheading: SERVING OPTIONS:

2 medium limes, cut into wedges

1 to 2 medium scallions or garlic chives

Handful mung bean or soybean sprouts

Banana blossom (see Recipe Notes)

Granulated sugar

Crushed roasted, unsalted peanuts

Red pepper flakes

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