Dead Head Pad Thai
Ingredients
- 8 ounces dried rice stick ⓘ
- 4 cups hot tap water ⓘ
- 2/3 cup tamarind puree (see Notes), or 1/3 cup lime juice plus 1/3 cup water
- 3 tablespoons brown sugar ⓘ
- 3 tablespoons fish sauce ⓘ
- 1 tablespoon rice vinegar
- 2 teaspoons dried red chile flakes
- 2 tablespoons peanut or canola oil ⓘ
- 3 large eggs ⓘ
- 1/2 teaspoon kosher salt ⓘ
- 2 tablespoons peanut or canola oil ⓘ
- 4 cloves garlic, grated on a Microplane grater ⓘ
- 1-inch piece ginger root, grated on a Microplane grater
- 3 cups bean sprouts ⓘ
- 1/2 cup chopped roasted, salted peanuts
- 1 bunch green onions, white and green parts only, cut into 1/8-inch slices ⓘ
- 1/4 cup loosely packed cilantro leaves ⓘ
Instructions
- Cover the rice sticks with the hot tap water in a large bowl; soak until the noodles are barely tender, about 20 minutes.
- Drain the noodles and keep them close to the stove.
- In a measuring cup or small mixing bowl, whisk together the ingredients for the sauce and keep it near the stove.
- Make the omelet.
- In a small bowl, beat the eggs with the salt.
- Preheat a large saute pan over medium-high heat.
- Put the oil in the pan and swirl the pan to coat it with the oil.
- Saute the garlic and ginger until fragrant, about 1 minute, then pour in the eggs.
- When the eggs begin to set, stir gently with a heatproof silicone or wooden spatula until they are cooked through, about 2 minutes.
- Add the drained noodles to the eggs and toss with a heatproof silicone or wooden spatula until the noodles and eggs are evenly distributed.
- Pour the sauce mixture over the noodles and eggs, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated.
- Add the bean sprouts, half the peanuts, and half the green onions.
- Continue to cook, tossing constantly, until the sprouts are heated through and the noodles are tender, about 3 minutes.
- Transfer to a serving platter, and sprinkle with the remaining peanuts and green onions and the cilantro.
- Serve hot, passing the lime wedges separately.
Nutrition & Diet Analysis (per serving)
636
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).