Pad Thai

Cuisinart original

Nothing makes this dish better than fresh, homemade rice noodles. Do not pass on any of the lesser-known ingredients here, as they capture all the sweet, sour, umami flavors of
authentic Pad Thai.


Serves 6


¹⁄³     cup dark brown sugar, packed
¹⁄³     cup water
¹⁄³     cup tamarind concentrate
¼      cup fish sauce
¼      cup grapeseed oil, divided
½      pound large shrimp, peeled, deveined and
4       large eggs, beaten
9       ounces extra-firm tofu, pressed for at least 30
         minutes, cubed
1      shallot, finely chopped
2      garlic cloves, finely chopped
¼     cup dried shrimp, finely ground
        Big pinch of crushed red pepper flakes
¼     cup Thai sweet preserved daikon radish, diced
1      prepared recipe of fettucine rice noodles
        (cooked, rinsed and drained well)
20   garlic chives, cleaned, trimmed and cut into 2-inch
3      heaping cups mung bean sprouts
¹⁄³   cup dry-roasted peanuts, a combination of rough
        and finely chopped
        toasted Thai chile powder, for sprinkling
        lime wedges, for serving

Nutritional information

Nutritional information per serving (based on 6 servings):
Calories 630 (26% from fat) • carb. 92g • pro. 25g • fat 19g • sat. fat 3g chol. 198mg • sod. 1,583mg • calc. 576mg • fiber 5g


1. In a small saucepan, bring the brown sugar and water to aboil over medium-low heat, stirring constantly, until the sugar has dissolved. Remove from the heat and stir in the tamarind concentrate and fish sauce. Reserve sauce. Gather all the remaining ingredients and set them near your cooking station. The Pad Thai cooks up quickly – so you will want everything at arm’s length!
2. Heat a large wok over medium-high heat until hot. Add about 2 tablespoons of oil and swirl to coat the pan. When oil is shimmering, scatter the shrimp in a single layer and cook, undisturbed, until firm and pink, about 45 seconds. Toss shrimp and continue to cook until fully opaque and cooked through. Use a slotted spoon to quickly transfer shrimp to clean bowl and reserve.
3. Add the eggs and swirl the pan to spread them into a thin layer, as if making an omelet. Use a heatproof spatula to gently lift the edges of omelet, tilting the wok, to let any uncooked egg flow underneath. If the wok starts to smokeat any point, lower the heat. When eggs are set, use the spatula to carefully roll the omelet, then tip the wok to release onto a clean plate. Break up egg and reserve.
4. Add a tablespoon of oil to the wok and swirl to coat. When oil is hot, add the tofu and cook undisturbed, until the undersides are golden brown and crisp, about 1 minute. Continue to cook until golden brown on all sides.Transfer to the bowl with the shrimp.
5. Add the last tablespoon of oil to the wok and swirl to coat.Add the shallot and garlic and stir-fry until fragrant and golden, about 1 minute. Stir in the dried shrimp, crushed red pepper flakes, and the sweet daikon radish and cook for 30 seconds longer. Add the rice noodles and pour in about two-thirds of the sauce around the edge of the wok. Stir-fry until most of the sauce has been absorbed. Add the garlic chives and then bean sprouts and toss with the noodles.Pour in the remaining sauce and continue to stir-fry for 45 to 60 seconds longer. Add the reserved proteins to the wok and toss with the noodles. Remove the wok from the heat.
6. Sprinkle the peanuts over the top and sprinkle with chile powder. Serve immediately with lime wedges to squeeze over top.