Pad Thai
"Restaurant-quality pad thai at home, starring Costco's frozen shrimp and a tamarind sauce that'll make you cancel your takeout order."
The Game Plan
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Soak the rice noodles in warm water for 15–20 minutes while you prep everything else. You want them pliable but still slightly firm — they'll finish cooking in the wok. Drain well.
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Mix the tamarind paste, fish sauce, brown sugar, and rice vinegar in a small bowl. This is your sauce. Taste it — it should be a tangy-sweet-salty trifecta. Adjust to your preference.
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Heat 1 tbsp oil in a large wok or nonstick skillet over high heat. Sear the shrimp for about 1–2 minutes per side until just pink. Remove and set aside.
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Add the remaining 1 tbsp oil to the wok. Toss in the garlic and cook for 15 seconds until fragrant. Push it to one side, crack in the eggs, and scramble them roughly, breaking into small pieces.
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Add the drained noodles and pour the sauce over everything. Toss constantly with tongs for 2–3 minutes until the noodles are coated and tender.
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Return the shrimp to the wok along with the bean sprouts and half the green onions. Toss for another 30 seconds just to warm through.
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Serve immediately, topped with chopped peanuts, remaining green onions, cilantro, a squeeze of lime, and red pepper flakes.
