Name: Chiang Mai Mississaugas Curry Pad Thai Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz dried rice stick noodles (medium width, 3–4 mm); 120 ml vegetable or chicken broth; 2 tbs tamarind paste; 3 tbs fish sauce; 2 tbs light brown sugar; 2 tsp red curry paste; 2 tbs lime juice; 12 pieces shrimp, peeled and deveined (or tofu, cubed); 2 pieces large eggs; 3 cloves garlic, minced; 1 piece shallot, thinly sliced; 2 cups bean sprouts; 4 stalks scallions, cut into 1" pieces; 1 piece red bell pepper, thinly sliced; 1 piece carrot, julienned; 0.25 cups chopped cilantro (for garnish); 0.25 cups roasted peanuts, coarsely chopped; 2 tbs neutral oil (vegetable, canola, or peanut); 0.5 tsp sesame oil; 0.5 tsp crushed red pepper or chili flakes

Method

Prepare noodles & sauce

Soak noodles

Place rice stick noodles in a large bowl and cover with warm water (not boiling). Soak 8–10 minutes until pliable but still slightly firm (they will finish cooking in the pan). Drain and set aside.

Make sauce

In a small bowl whisk together vegetable/chicken broth (120 ml), tamarind paste (2 tbs), fish sauce (3 tbs), light brown sugar (2 tbs), red curry paste (2 tsp), and lime juice (2 tbs) until smooth. Taste and adjust: more tamarind for tang, more sugar for sweetness, or more fish sauce for saltiness.

Cook proteins & aromatics

Heat a large wok or heavy 12" skillet over high heat until hot. Add neutral oil (2 tbs) and swirl to coat. Add shrimp (or tofu) in a single layer and sear 1–2 minutes per side until just cooked through (shrimp pink and opaque). Remove shrimp to a plate and keep warm.

Lower heat to medium-high. Add a little more oil if pan is dry. Add minced garlic (3 cloves) and sliced shallot (1), stirring 30–45 seconds until fragrant and beginning to soften but not brown.

Push garlic and shallot to one side of the wok. Crack eggs (2) into the cleared space and scramble gently until mostly set but still moist, 30–45 seconds. Mix eggs with garlic and shallot.

Stir-fry noodles & vegetables

Turn heat back to high. Add drained noodles to the wok and toss to combine with eggs and aromatics. Pour the prepared curry-Pad Thai sauce over the noodles and quickly toss so the sauce evenly coats the noodles. If mixture seems dry, add 1–2 tbs warm water or a splash more broth.

Add sliced red bell pepper (1), julienned carrot (1), and half of the scallions (2 stalks). Stir-fry 1–2 minutes until vegetables are tender-crisp and noodles are heated through. Add bean sprouts (2 cups) and cooked shrimp (or tofu) back to the wok; toss 30–45 seconds to combine and warm.

Finish with sesame oil (0.5 tsp) and crushed red pepper (0.5 tsp). Taste and adjust seasoning with extra fish sauce, lime juice, or sugar as needed.

Serve

Divide Curry Pad Thai among 4 plates or bowls. Garnish with remaining scallions, chopped cilantro (0.25 cups), and roasted chopped peanuts (0.25 cups). Offer lime wedges and extra crushed red pepper at the table.