Easier and Healthier Pad Thai

Method10 steps · about 45 min

1. 1

   Step 1: Add the palm sugar (3.5 tbsp) into a small pot and cook over medium heat until the sugar is melted, then keep going until it caramelizes into a darker brown colour. If the edges are browning faster, stir it to even out the browning.

   Uses 3.5 tbsp palm sugar

2. 2

   Step 2: Once the sugar is caramelized, turn off the heat and add the water (3 Tbsp) - it will bubble aggressively. Once the bubbling subsides, add the fish sauce (2.5 tbsp) and the tamarind paste (4 Tbsp) and swirl it around to mix. The sugar will not be completely dissolved yet, but it will be by the time you need it.

   Uses 3 Tbsp water · 4 Tbsp tamarind paste (see note 1) · 2.5 tbsp fish sauce · palm sugar melted and caramelized darker brown

3. 3

   Step 3: Peel and devein the shrimp (12). If making shrimp oil, reserve the heads; otherwise skip steps 4–5 and use neutral oil for frying. Meanwhile, soak the glass noodles in room-temperature water for 7–10 minutes until pliable, drain and cut in half.

   Soak padthai glass noodles · 10 minUses 12 shrimp (medium sized, head-on if possible) · 2.8 oz dry glass noodles · room-temperature water for soaking noodles

4. 4

   Step 4: If using shrimp heads, add the oil (1/3 cup) and heads to the wok over medium heat. Cook slowly, pressing to release the orange tomalley, until the heads brown and smell like grilled shrimp.

   Uses 1/3 cup neutral oil (you won't need as much if not making shrimp oil) · heads separated from twelve peeled deveined shrimp, if head-on

5. 5

   Step 5: If making shrimp oil, strain it through a metal sieve into a heatproof bowl and discard the heads, or keep them for garnish. No need to clean the wok before frying.

   Uses shrimp heads cooked in neutral oil until browned and aromatic

6. 6

   Step 6: Place the wok over high heat and add just enough of the shrimp oil (or neutral oil, if using) to coat the bottom of the wok. Once the oil is very hot, add the shrimp in one layer and sear without moving them until at least halfway cooked. Flip and cook the other side just until done; remove them from the pan, leaving the oil behind, and turn off the heat.

   Uses twelve cleaned shrimp bodies · enough strained shrimp oil to coat pan, or neutral oil if head infusion omitted

7. 7

   Step 7: With the heat still off, add more oil as needed so there's enough to coat the bottom, then add the shallots (3 Tbsp), garlic (3 cloves), tofu and chili flakes (½ tsp). Turn the heat back on to medium high and cook for about 2 minutes until the shallots are translucent.

   Fry shallot tofu aromatics · 2 minUses 3 Tbsp chopped shallots · 3 cloves garlic (chopped) · 85 g pressed tofu (cut into small pieces) · ½ tsp chili flakes (or to taste) · enough oil to coat pan for shallots and tofu

8. 8

   Step 8: Turn the heat up to high then add the noodles, sauce, and water (¼ cup) and keep stirring until all the liquid has been absorbed.

   Uses ¼ cup water · glass noodles soaked seven to ten minutes, drained and cut in half · caramelized sugar sauce with tamarind, fish sauce and sauce water · shallots, garlic, tofu and chilli fried about two minutes

9. 9

   Step 9: Push the noodles to one side of the pan, add another tablespoon of shrimp oil/oil to the empty space, then add the eggs (2) and scramble them slightly. Put the noodles on top of the eggs and let it all cook undisturbed for about 30 seconds or until the eggs are mostly done. Toss to break up the eggs and mix everything into the noodles (using tongs from this step onward is very helpful). You can taste the noodles at this point to see if they’re done to your liking. If you want them more tender, add a splash of water and keep cooking until the water has been absorbed.

   Set padthai eggs · 1 minUses 2 large eggs · extra water to soften noodles if needed · glass noodles stirred until sauce and quarter cup water are absorbed · one tablespoon oil for scrambling eggs

10. 10

    Step 10: Turn off the heat then add the shrimp (and any associated liquid), beansprouts, garlic chives (2.5 oz) and half of the peanuts and toss until well mixed. Plate and add more chopped peanuts on top. Serve immediately with a wedge of lime and some extra beansprouts, if desired.

    Uses 4 oz bean sprouts (about 2.5 cups) · 2.5 oz garlic chives (7-10 stalks, cut into 2” pieces) · ¼ cup roasted peanuts (chopped) · 1 lime · extra bean sprouts for serving · sauced glass noodles with mostly set scrambled eggs · seared shrimp and any collected liquid