Pad Thai (Thai Stir-Fried Rice Noodles)

I think the trickiest part to this recipe is soaking the rice noodles to just the right consistency. It's so easy to overdo it  and end up with mushy noodles that break up into a lot of pieces. Anyhoo, this is a ubiquitous, delicious Thai noodle dish that is on the menu of every Thai restaurant around. I recently took an online cooking class through Airbnb online experiences and learned how to make a proper Pad Thai with instructor Nisachol ("Nikki")  https://www.airbnb.com/experiences/1765354?currentTab=experience_tab&federatedSearchId=5681640c-9064-499b-971e-8152273cbd71&searchId=&sectionId=1de19b98-0f60-478f-89bc-b6dc0a54904f&source=p2 and adapted her simple but fail-safe recipe here, with the addition of garlic, sliced onion, and fresh chiles. 

Ingredients:
1 14-oz pkg. of Thai rice noodles, soaked in room temperature water for 1 hour or until pliable

Sauce:
4 tbsp. fish sauce
8 tbsp. brown or white sugar
4 tbsp. tamarind concentrate

4 tbsp. white or rice vinegar

1/2 tsp. sweet paprika (for color)

4-6 tbsp. vegetable oil

4 cloves garlic, minced
1 lb. large shrimp, shelled & deveined (ok to add or substitute with pork, chicken, firm tofu)
4 eggs, lightly beaten

6 scallions, sliced into 1" pieces on the bias

2 cups fresh bean sprouts
1/4 cup minced shallot and/or 1/4 red onion, thinly sliced (optional)

1 jalapeno or serrano chile, seeded and sliced (optional)

1/2 cup dry roasted peanuts, chopped

Garnish:
Fresh Thai basil leaves

Cilantro

Chopped scallions

Lime wedges

1. Mix the sauce ingredients together in a bowl and set aside. Place the noodles in a large bowl or pot and cover with room temperature water. Soak about 1 hour or until just pliable (don't oversoak!). Drain, cover with wet paper towels to keep moist & set aside.

2. In a large saute pan or wok, heat the vegetable oil over high heat. Saute garlic for a few seconds then add shrimp (and/or other meats, tofu cubes), and cook until they just turn pink. 

3. With your spatula or tongs, move the shrimp over to one side of the pan then add beaten eggs. Swirl eggs in the pan and cook until they are just set. Break up scrambled eggs into 1-2" pieces.

4. Add rice noodles and saute until they have softened (about 1 minute). If noodles are dry, add a little bit of water. 

5. Stir in the sauce, bean sprouts, scallions, onions or shallots, jalapeño, and half of the chopped peanuts; toss well to combine. 

6. Remove the noodles to a serving plate, then garnish with the remaining chopped peanuts. Sprinkle top with basil leaves, cilantro, chopped scallions, if desired.

7. Serve with lime wedges on the side. 

Soak the dried noodles in room temperature water for 1 hour or until pliable; drain and cover with damp paper towels until ready to use.

Shallots, red & green jalapenos, sliced scallions.

Chopped peanuts, fish sauce, garlic, brown sugar, tamarind concentrate, beaten eggs, shallots. 

Tamarind concentrate, fish sauce, Thai rice noodles.

Saute garlic in the vegetable oil for a few seconds.

Add shrimp & cook until just done. 

Move the shrimp to one side of the pan and add the beaten eggs; scramble until just done, then cut into large pieces with your spatula.

Add the noodles and cook for about 1 minute or until softened.

Add the sauce, scallions, chiles, half the chopped peanuts, onions and jalapeño and stir fry until well combined. 

Plate and serve immediately, garnished with the remaining chopped peanuts, basil, cilantro and/or chopped scallions and with lime wedges on the side.