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    You are in: Home / Recipes / Cooking Light Magazine Pad Thai Recipe
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    Cooking Light Magazine Pad Thai

    Cooking Light Magazine Pad Thai. Photo by Tanya230

    1/1 Photo of Cooking Light Magazine Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    That Napa Chicken Ranch's Note:

    Straight from CooksIllustrated.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.
    2. 2
      Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.
    3. 3
      Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.
    4. 4
      Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).
    5. 5
      Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.

    Ratings & Reviews:

    • on October 03, 2012

      55

      This recipe is delicious! I tend to add a spoonful of peanut butter because I love the taste it adds. As another reviewer indicated, the dried shrimp and radish are not required and don't enhance the dish noticeably. I always soak my noodles, not boil them otherwise they will cook into a big lump. You want the noodles to absorb the sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2009

      55

      I have been making this almost once a week for the past few years with excellent results. I tweak the recipe just a bit by substituting about 1/2 Tb of Asian chili-garlic sauce for the cayenne and usually omit the dried shrimp and preserved radish (these ingredients do enhance the dish a little, but not necessary to have great tasting Pad Thai). Also, I often substitute thinly sliced chicken breast for the shrimp and a shredded carrot in place of the bean sprouts. Hint: Soak noodles in hot tap water, not boiled or they will turn to mush. To test if the rice noodles have had enough soaking, hold a noodle between your finger and thumb, with your thumb nail press through the noodle until it breaks -- it should break away fairly easily, but should still have some 'tooth' to it. Also, I recommend using Golden Boy brand fish sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2007

      55

      I started subscribing to Cooks Illustrated because of this recipe alone. Just follow it step by step and you will end up with a great meal. Leftovers heat up really well, although I eat stone-cold straight from the fridge.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cooking Light Magazine Pad Thai

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 584.5
     
    Calories from Fat 215
    36%
    Total Fat 23.9 g
    36%
    Saturated Fat 4.2 g
    21%
    Cholesterol 201.0 mg
    67%
    Sodium 1841.5 mg
    76%
    Total Carbohydrate 71.0 g
    23%
    Dietary Fiber 4.2 g
    17%
    Sugars 15.8 g
    63%
    Protein 22.7 g
    45%

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