Pad Thai | The Bittman Project

Ingredients

• 4 ounces fettuccine-width rice stick noodles
• 1/4 cup peanut oil
• 1 to 4 tablespoons tamarind paste
• 1/4 cup fish sauce (nam pla)
• 1/3 cup honey
• 2 tablespoons rice vinegar
• 1/2 teaspoon red pepper flakes, or to taste
• 1/4 cup chopped scallions
• 1 garlic clove, minced
• 2 eggs
• 1 small head Napa cabbage, shredded (about 4 cups)
• 1 cup mung bean sprouts
• 1/2 pound peeled shrimp, pressed tofu or a combination
• 1/2 cup roasted peanuts, chopped
• 1/4 cup chopped fresh cilantro
• 2 limes, quartered