Shrimp Pad Thai for Two

Name: Shrimp Pad Thai for Two
Yield: Serves 2
Cuisine: Thai
Ingredients: 1/3 cup, distilled white vinegar; 1 , serrano chile, stemmed and sliced into thin rings; , Salt; , Sugar; 1 , radish, trimmed and cut into 1 1/2-inch by 1/4-inch matchsticks; 4 ounces (1/4-inch-wide), rice noodles; 5 1/2 teaspoons, vegetable oil; 2 tablespoons, fish sauce; 1 1/2 tablespoons, tamarind juice concentrate; 8 ounces, large shrimp (26 to 30 per pound), peeled and deveined; 2 , scallions, white and light green parts minced, dark green parts cut into 1-inch lengths; 1 , garlic clove, minced; 2 , large eggs, beaten; 2 ounces (1 cup), bean sprouts; 2 tablespoons, roasted unsalted peanuts, chopped coarse; , Lime wedges

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Appears in Cook's Illustrated November/December 2016

In Thailand, pad thai is built on pantry staples. We were inspired to do the same for our version.

SERVES2

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted to create a version of pad thai using pantry staples that provided distinct sweet, sour, and salty flavors and a mix of textures. Soaking rice noodles in boiling water softened them quickly, and a sauce of sugar, fish sauce, and t...

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