Zapappy

Name: Pad Thai
Prep time: 45 min
Cook time: 12 min
Total time: 102 min
Yield: 4
Cuisine: Thai
Ingredients: 5 tbsp prepared tamarind pulp, made 1:1 from seedless pulp and hot water, then strained, made by soaking equal weights seedless tamarind pulp and hot water for 20 minutes, then pressing and straining; not bottled concentrate; 3 tbsp finely grated palm sugar; 3 tbsp Thai fish sauce; 1 tbsp water; 8 oz dried medium flat rice noodles; 12 oz large shrimp, peeled and deveined, shells reserved; 4 tbsp avocado oil, divided; 3 oz firm pressed tofu, cut into 1/2-inch batons; 2 tbsp chopped preserved sweet radish; 2 tbsp dried shrimp, rinsed and finely chopped; 3 oz Thai shallots, thinly sliced; 1 tbsp minced garlic; 2 large eggs, lightly beaten; 2 cups mung bean sprouts, divided; 1 cup garlic chives, cut into 1 1/2-inch lengths, divided; 1/2 cup roasted unsalted peanuts, crushed, divided; 1 tsp Thai chile flakes

Cooking

Ingredients

Sauce

5 tbsp prepared tamarind pulp, made 1:1 from seedless pulp and hot water, then strained, made by soaking equal weights seedless tamarind pulp and hot water for 20 minutes, then pressing and straining; not bottled concentrate
3 tbsp finely grated palm sugar
3 tbsp Thai fish sauce
1 tbsp water

Stir-Fry

8 oz dried medium flat rice noodles
12 oz large shrimp, peeled and deveined, shells reserved
4 tbsp avocado oil, divided
3 oz firm pressed tofu, cut into 1/2-inch batons
2 tbsp chopped preserved sweet radish
2 tbsp dried shrimp, rinsed and finely chopped
3 oz Thai shallots, thinly sliced
1 tbsp minced garlic
2 large eggs, lightly beaten
2 cups mung bean sprouts, divided
1 cup garlic chives, cut into 1 1/2-inch lengths, divided
1/2 cup roasted unsalted peanuts, crushed, divided
1 tsp Thai chile flakes

Directions

Prepare the Sauce and Noodles

Warm the 1:1 prepared tamarind pulp, palm sugar, Thai fish sauce, and water until dissolved, then cool. Taste before stir-frying: it should be assertively tart, salty, and sweet without any one element dominating.
Soak the dried medium flat rice noodles in room-temperature water until pliable but still firm at the center, 35-45 minutes. Drain well.

Sear the Shrimp and Tofu

Heat 1 tablespoon of the avocado oil in a wok and fry the reserved shrimp shells from the large shrimp until the shells deepen in color and smell sweet and roasted, without scorching, about 2 minutes. Discard the shells, leaving the oil.
Fry the firm pressed tofu until lightly golden, about 2 minutes, then transfer to a plate. Add 1 tablespoon more avocado oil and stir-fry the shrimp until barely opaque, 45-60 seconds. Transfer to the plate.

Stir-Fry the Noodles

Add 1 tablespoon more avocado oil, the preserved sweet radish, dried shrimp, Thai shallots, and garlic. Stir-fry for 1 minute.
Add the noodles and sauce. Toss and press the noodles against the wok until tender and the sauce is absorbed, 2-3 minutes, adding 1-2 tablespoons water only if needed.
Push the noodles aside. Add the remaining 1 tablespoon avocado oil and the egg; scramble softly, then fold through the noodles.
Return the tofu and shrimp. Add 1 cup of the mung bean sprouts, 3/4 cup of the garlic chives, 1/4 cup of the peanuts, and the Thai chile flakes. Toss for 45 seconds, stopping while the sprouts remain crisp and the chives are still bright green.

Garnish and Serve

Serve with the remaining mung bean sprouts, garlic chives, and peanuts.