Bacon and Calamari Pad Thai | James Beard Foundation

Ingredients

• 1/2 cup fish sauce
• 1/2 cup tamarind concentrate
• 1/4 cup honey
• 1/4 cup unseasoned rice vinegar
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 1 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 1 pound dried wide rice noodles or rice sticks (we like Twin Marquis brand)
• 1/4 cup plus 1 tablespoon vegetable or canola oil, divided
• 1 medium garlic clove, thinly sliced
• One 1-inch knob ginger, peeled and cut into matchstick-size pieces
• 1 small yellow onion, thinly sliced
• 2 large eggs, beaten
• 1/2 pound calamari rings and tentacles (about 1 cup)
• 2 cups bean sprouts (about 1/2 pound)
• 1 cup cilantro leaves (about 1/2 bunch)
• 1 bunch scallions (8 or 9), white and green parts thinly sliced (about 1 cup)
• 8 slices thick-cut bacon, cooked and chopped into 1/2-inch pieces
• 2 cups thinly sliced red cabbage (about 1/2 small head)
• 1 cup Thai basil leaves (about 1/2 bunch)
• 1 cup roasted unsalted peanuts
• 1 lime, quartered or cut into 6 wedges