ROUSES_JulyAug2019_Magazine

Pad Thai (Makes 4 servings) WHAT YOU WILL NEED: 4 ounces wide rice noodles ¼ cup peanut oil 1 tablespoon tamarind paste, or more to taste ¼ cup fish sauce (nam pla) ¹⁄₃ cup honey 2 tablespoons rice vinegar teaspoon red pepper flakes ¼ cup green onion tops, chopped 1 garlic clove, minced 2 eggs 1 small head Napa cabbage, shredded 1 cup mung bean sprouts pound 40 ⁄ 50 count shrimp, peeled cup roasted chopped peanuts, for garnish

¼ cup chopped fresh cilantro, for garnish 2 quartered limes, for garnish HOW TO PREP: Place noodles in a large bowl and add boiling water to cover. Let sit until noodles are barely tender (check frequently to make sure they don’t get too soft). Drain the noodles and drizzle them with 1 tablespoon of the peanut oil to keep them from sticking together; set aside. Place 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat to make the sauce. Bring almost to a simmer. Stir in the red pepper flakes and set aside. Place remaining oil in a large skillet over medium-high heat; when the oil shimmers, add the green onions and garlic and cook for about a minute or so. Add the eggs to the pan. When the eggs begin to set, scramble them lightly. Add the cabbage and

bean sprouts, and continue to cook

until the cabbage begins to wilt. Add the shrimp to the pan. When the shrimp begin to turn pink, add the reserved drained noodles to

the pan. Stir in the sauce.

Toss everything together to coat. Garnish with peanuts, cilantro and lime wedges, and serve.

photos by Romney Caruso

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