Recipe - Pad Thai - NYTimes.com hp://www.nymes.com/2010/04/22/dining/21minirex.html?ref=gene...

This copy is for your personal, noncommercial use only. You can order presentation-ready
copies for distribution to your colleagues, clients or customers here or use the "Reprints" tool
that appears next to any article. Visit www.nytreprints.com for samples and additional
information. Order a reprint of this article now.

April 22, 2010

RECIPE

Pad Thai
Time: 25 minutes

4 ounces fettuccine-width rice stick noodles

1/4 cup peanut oil

1/4 cup tamarind paste

1/4 cup fish sauce (nam pla)

1/3 cup honey

2 tablespoons rice vinegar

1/2 teaspoon red pepper flakes, or to taste

1/4 cup chopped scallions

1 garlic clove, minced

2 eggs

1 small head Napa cabbage, shredded (about 4 cups)

1 cup mung bean sprouts

1/2 pound peeled shrimp, pressed tofu or a combination

1/2 cup roasted peanuts, chopped

1/4 cup chopped fresh cilantro

2 limes, quartered.

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check
every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to
keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small
saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add

1 of 2 18-04-2010 14:11
Recipe - Pad Thai - NYTimes.com hp://www.nymes.com/2010/04/22/dining/21minirex.html?ref=gene...

scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them
until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add
shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce.
Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed
through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Yield: 4 servings.

Copyright 2010 The New York Times Company

Privacy Policy Terms of Service Search Corrections RSS First Look Help Contact Us Work for Us Site Map

2 of 2 18-04-2010 14:11