Pad Thai | America's Test Kitchen

Ingredients

• 2 tablespoons tamarind paste or substitute (see Tamarind options in related articles)
• 3/4 cup water (boiling)
• 3 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 3 tablespoons granulated sugar
• 3/4 teaspoon cayenne pepper
• 4 tablespoons peanut oil or vegetable oil
• 8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
• 2 large eggs
• 1/4 teaspoon table salt
• 12 ounces medium shrimp (31 to 35 count), peeled and deveined, if desired
• 3 cloves garlic, pressed through garlic press or minced (1 tablespoon)
• 1 medium shallot, minced (about 3 tablespoons)
• 2 tablespoons dried shrimp, chopped fine (optional)
• 2 tablespoons Thai salted preserved radish (optional)
• 6 tablespoons chopped unsalted roasted peanuts
• 3 cups bean sprouts (6 ounces)
• 5 medium scallions, green parts only, sliced thin on sharp bias
• 1/4 cup fresh cilantro leaves (optional)
• lime wedges