Photo by Brannon Conza
Pad Thai always seems like an elusive dish to make at home. But not any more. Our version puts a simple spin on it by substituting hard-to-find ingredients, like tamarind paste, for more common ones, like hoisin sauce. It may seem like a lot of ingredients and a lot of steps, but this recipe comes together very quickly. Feel free to substitute the shrimp with thinly sliced chicken, or omit the meat altogether for a vegetarian version.
8 oz rice noodles (1/4” fettucine-sized)
1 cup hot water
½ cup soy sauce
¼ cup raw sugar
2 tbsp hoisin sauce
1 tbsp Thai garlic chili paste
1/2 bunch scallions, chopped
3 garlic cloves, minced
1 red onion, thinly sliced
2 eggs, beaten
½ lb shrimp
6 oz extra firm tofu, cubed (optional)
2 cups shredded napa cabbage
1 cup mung bean sprouts
½ cup peanuts, chopped
½ cup cilantro leaves
¼ cup plus 1 tbsp peanut or canola oil
Cook noodles according to package directions. Toss with 1 tbsp oil, cover & set aside.
Mix together water, soy sauce, sugar, hoisin, and chili paste to make the sauce. Reserve.
Heat 1 tbsp peanut oil over medium heat. Scramble egg gently. Transfer to plate and reserve.
Add remaining peanut oil to pan. Sauté scallions, garlic and red onion until softened, about 1 minute, over medium-high heat.
Add tofu and shrimp. Sauté until shrimp turns pink, 3-5 minutes.
Add cabbage and sprouts. Cook until cabbage wilts.
Add noodles and 1 ½ cups sauce. Simmer 2-3 minutes, until sauce is absorbed.
Stir in reserved egg.
Add remaining sauce if desired. Garnish with peanuts and cilantro.