22-Minute Pad Thai

Name: 22-Minute Pad Thai
Yield: 4 servings
Ingredients: 1 "8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chuns or Thai Kitchen; also called pad Thai noodles or stir-fry rice noodles)", 1/4 cup fish sauce (such as nam pla or nuoc nam); 1 1/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water; 1 3 tablespoons (packed) dark brown sugar; 1 2 teaspoons chili-garlic sauce, plus more for serving; 1 3 tablespoons vegetable oil; 1 4 large eggs, beaten to blend; 1 3/4 pound peeled and deveined medium shrimp; 1 1 bunch scallions, green and white parts separated, coarsely chopped; 1 2 cups mung bean sprouts (about 1/3 pound), plus more for serving; 1 1/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving; 1 Coarsely chopped fresh cilantro (for serving); 1 Lime wedges (for serving)

From the kitchen of Carly

Tangy, sweet shrimp and noodles tossed with charred eggs and a tamarind-fish sauce glaze. Bean sprouts and peanuts add crunch. This 22-minute wok dinner tastes like the real thing, built on balance rather than shortcuts.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1"8 ounces dried, flat, linguine-width rice noodles (preferably Annie Chuns or Thai Kitchen; also called pad Thai noodles or stir-fry rice noodles)", 1/4 cup fish sauce (such as nam pla or nuoc nam)
11/4 cup tamarind juice concentrate, or 2 tablespoons tamarind paste mixed with 2 tablespoons water
13 tablespoons (packed) dark brown sugar
12 teaspoons chili-garlic sauce, plus more for serving
13 tablespoons vegetable oil
14 large eggs, beaten to blend
13/4 pound peeled and deveined medium shrimp
11 bunch scallions, green and white parts separated, coarsely chopped
12 cups mung bean sprouts (about 1/3 pound), plus more for serving
11/4 cup roasted, salted peanuts, coarsely chopped, plus more for serving
1Coarsely chopped fresh cilantro (for serving)
1Lime wedges (for serving)

Instructions

Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.
Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.
Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.