SHRIMP PAD THAI (Thai stir-fried noodles, for four)

While still called rice sticks, the noodles used for pad Thai are flat and about ¼ inch wide.

7 ounces dried flat rice stick noodles

3 tablespoons tamarind pulp

3 tablespoons palm sugar or light brown sugar

2 tablespoons nam pla (Thai fish sauce)

1 tablespoon rice vinegar

1 tablespoon Thai chili powder

7 tablespoons vegetable oil

2 eggs, lightly beaten

3 small shallots, peeled and sliced

2 cloves garlic, peeled and chopped

6 ounces medium shrimp, peeled with tail intact and deveined

2 ounces smoked or fresh firm tofu, diced

2 tablespoons tiny dried shrimp

half bunch Chinese chives or 4 scallions, green part only, cut into 2 inch pieces

¼ cup chopped pickled turnips (optional)

1-½ cups bean sprouts

¼ cup roasted unsalted peanuts, chopped

1 lime, quartered

1. Soak noodles in a large bowl of hot water until pliable, about 15 minutes. Drain and set aside.  Dissolve tamarind pulp in 1 cup water in a small bowl, then strain through a sieve into a medium bowl, pressing on pulp with the back of a spoon to push most of it through.  Discard seeds.  Stir sugar, fish sauce, vinegar and chili powder into tamarind liquid and set sauce aside.

2. Heat 1 tablespoon of the oil in a small nonstick skillet over medium-high heat. Add eggs and swirl around skillet to form an even layer.  Cook until set on one side, about 1 minute, then turn and cook on other side until set, about 20 seconds more.  Transfer omelette to a cutting board, thinly slice and set aside.

3. Heat remaining 6 tablespoons oil in a wok or large skillet over high heat. Add shallots and garlic and stir-fry until soft, about 10 seconds.  Add medium shrimp and stir-fry for 10 seconds.  Add tofu, dried shrimp, chives, turnips, half the bean sprouts, half the peanuts, the noodles, the sliced omelette and the reserved sauce and stir-fry, tossing constantly, until noodles absorb most of the sauce and sauce thickens, 2 to 3 minutes.  Garnish each serving with the remaining bean sprouts and peanuts and serve with limes.

from  Bangkok’s Thip Samai restaurant, a street stall facing the Ratchanatda Buddhist Temple, printed in Saveur Magazine

PAD THAI RICE STICK NOODLES, THAI CHILE POWDER