Shrimp Pad Thai

Name: Shrimp Pad Thai
Yield: Serves 4
Cuisine: Thai
Ingredients: 1/3 cup, distilled white vinegar; 1 , serrano chile, stemmed and sliced into thin rings; , Salt; , Sugar; 2 , radishes, trimmed and cut into 1 1/2-inch by 1/4-inch matchsticks; 8 ounces (1/4-inch-wide), rice noodles; 3 tablespoons plus 2 teaspoons, vegetable oil; 1/4 cup, fish sauce; 3 tablespoons, tamarind juice concentrate; 1 pound, large shrimp (26 to 30 per pound), peeled and deveined; 4 , scallions, white and light green parts minced, dark green parts cut into 1-inch lengths; 1 , garlic clove, minced; 4 , large eggs, beaten; 4 ounces (2 cups), bean sprouts; 1/4 cup, roasted unsalted peanuts, chopped coarse; , Lime wedges

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Appears in Cook's Illustrated November/December 2016, America's Test Kitchen TV

SERVES4

TIME1½ hours

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WHY THIS RECIPE WORKS

Thai cuisine is known for its symphony of salty, sweet, and sour flavors, and this hugely popular street food is no different. In our version, we achieved those flavors with a careful balance of fish sauce, sugar, and tamarind juice concent...

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