Recipe - Pad Thai

This is just the Pad Thai recipe found in the article, Techniques: To make great pad Thai use hot wok, right noodles. I loved the results, and so did everyone else who got a sample,

BEST PAD THAI

Makes 4 servings.

• 1/2 pound dried wide rice noodles (they should resemble translucent linguini)
• 1/2 cup fish sauce, divided use
• 1 tablespoon tamarind concentrate
• 1/4 cup water
• 1/2 cup palm sugar (sometimes called jaggery; see cook's note)
• 4 tablespoons peanut oil, divided
• 4 teaspoons dried chile flakes, divided use
• 1 pound firm or extra-firm pressed tofu, cut into 1/2-inch squares
• 4 cloves garlic, minced
• 1/3 cup dried shrimp
• 1 cup chopped garlic chives or scallions
• 1 cup mung bean sprouts
• 1/3 cup crushed dry-roasted peanuts
• 4 eggs
• Lime wedges
• 2 Thai chiles or serrano peppers, seeded, veins removed, then thinly sliced

To soak noodles: Place noodles in large bowl. Add enough warm, but not boiling, water to cover. Set aside for 30 minutes.

To make sauce: Meanwhile, in small saucepan, combine 1/4 cup fish sauce, tamarind concentrate, water and palm sugar. Over low heat, whisk until sugar dissolves and sauce is just warm. (Note: Do not boil.) Remove from heat. Set aside.

To boil noodles: Bring large pot of water to a boil. Drain noodles. Add to boiling water for 1 minute. Drain. Rinse with cool water. Set aside in colander.

To fry tofu: Heat wok or large heavy saute pan over high. Add 2 tablespoons oil, swirling pan to coat surface. When oil begins to lightly smoke, add 2 teaspoons chile flakes and half of tofu. Fry for 5 seconds. Add half of garlic and half of dried shrimp. Fry for 30 seconds or until tofu is lightly brown.

To add eggs: Add half of noodles and small ladleful of sauce, stirring quickly to mix so noodles do not stick together. Cook for 30 seconds. Push noodles to 1 side of pan. Crack 2 eggs into pan. Let eggs sit for 5 seconds. Scramble for another 5 seconds. Toss with noodles to mix well.

To finish: Add half chives or scallions, half of sprouts and half of peanuts. Toss quickly. Transfer to serving plates.

To make other servings: Repeat frying process with remaining ingredients.

To serve: Serve with lime wedges, remaining fish sauce and fresh chiles.

Cook's note: Most palm sugar is sold as hard lumps. A box grater can be used to break it up, but a food processor is easier and faster.