Pad Thai Goong

Ingredients

• 8 oz dried flat rice noodles
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 3 tbsp palm sugar
• 1/2 tsp ground dried Thai chili
• 3 tbsp vegetable oil
• 12 oz large shrimp, peeled and deveined
• 4 oz extra-firm tofu, cut into small cubes
• 3 cloves garlic, minced
• 2 small shallots, thinly sliced
• 2 tbsp chopped sweet preserved radish
• 2 large eggs
• 2 cups bean sprouts
• 1 bunch garlic chives, cut into 2-inch lengths
• 1/3 cup roasted peanuts, chopped
• 1 lime, cut into wedges

Method

1. Soak the noodles in room-temperature water until soft and bendable, about 30 minutes, then drain.
2. Warm the tamarind, fish sauce, palm sugar and chili in a small pan just until the sugar melts.
3. Heat 1 tbsp oil in a wok over high heat and cook the shrimp until pink and opaque, 1 to 2 minutes per side, to 145°F. Set them aside.
4. Add the rest of the oil and stir-fry the garlic, shallots, radish and tofu for 1 minute.
5. Add the noodles and sauce and toss until the noodles soak it up and turn tender, 2 to 3 minutes, adding a splash of water if the pan looks dry.
6. Push the noodles aside, scramble the eggs in the space, then fold them in.
7. Return the shrimp with the bean sprouts and chives and toss for 30 seconds. Serve with peanuts and lime wedges.

Notes