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From America's Test Kitchen Season 4: Asian Noodles
Ordered out, pad thai suffers from indiscriminate amounts of sugar; slick, greasy noodles; or bloated, sticky, lifeless strands that clump together. We hoped to develop a pad thai with clean, fresh, not-too-sweet flavors, perfectly cooked noodles, and plenty of plump, juicy shrimp with tender bits of scrambled egg. Soaking the rice sticks in boiling water for 10 minutes before stir-frying made for tender but not sticky noodles. We created the salty, sweet, sour, and spicy flavor profile of pad thai by combining fish sauce, sugar, ground chiles, and vinegar. For the fresh, bright, fruity taste that is essential to the dish, we used tamarind paste, which we soaked in hot water and passed through a fine-mesh strainer to make a smooth puree. Tossed with fresh and dried shrimp and eggs, and garnished with scallions, peanuts, and cilantro, this dish is an excellent rendition of the Thai classic.
Serves 4 as a main dish
A wok might be the implement of choice in restaurants and the old country, but a large 12-inch skillet (nonstick makes cleanup easy) is more practical for home cooks. Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. For maximum efficiency, use the time during which the tamarind and noodles soak to prepare the other ingredients. Tofu is a good and common addition to pad thai. If you like, add 4 ounces of extra-firm tofu or pressed tofu (available in Asian markets) cut into 1/2-inch cubes (about 1 cup) to the noodles along with the bean sprouts.
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