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 ThaiTime: 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 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.