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. 

Serves 4

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.