Woon Sen Pad Thai (Glass Noodle Pad Thai)

Ingredients

• 16 oz. glass noodles (woon sen)
• ½ of a tamarind block or ¾ cup tamarind concentrate
• ¾ cup palm sugar, finely chopped
• ¾ cup brown sugar
• ⅓–½ cup fish sauce
• ½ cup water
• 4–6 tablespoons coconut oil (or oil of choice)
• 6 garlic cloves, minced
• 2 shallots, finely chopped (optional)
• 4 servings shrimp, peeled and deveined
• 4 eggs, beaten
• 2 cups fried tofu or extra firm tofu strips (optional)
• 1.5 cup fresh green onions (1 bunch) or garlic chives, cut into 2-inch pieces
• 2 cups fresh bean sprouts
• ¼ cup preserved radish, chopped (optional)
• Sugar
• Dried Thai chili flakes
• Crushed peanuts
• Lime wedges
• Extra bean sprouts and garlic chives

Steps

1. 1

   Step 1: Soak the Glass Noodles

2. 2

   Soak 16 oz. of glass noodles in room-temperature water for 15–20 minutes, just until soft and flexible. Drain and set aside.

3. 3

   Step 2: Make the Sauce

4. 4

   If using ½ of a tamarind block, cover it in about 1 cup of warm water for 10 minutes to soften. Then press the pulp through a fine-mesh colander using a spatula or spoon, scraping the paste from the underside of the colander. Discard the seeds and fibers.

5. 5

   For the traditional Thai method, which is what I do, you can use your hands to squeeze out the pulp, make a paste, and throw away the seeds and fibers.

6. 6

   Measure out ¾ cup of the paste. Or, if you prefer the easiest route, use ¾ cup jarred tamarind concentrate.

7. 7

   Start with ⅓ cup fish sauce, which is what most of my American cooking class students prefer, then add more to taste if you like it saltier. Stir over medium heat until the sugars dissolve. Taste and adjust as needed — more fish sauce for salty, more tamarind for sour, or more sugar for sweet.

8. 8

   Step 3: Cook the Aromatics and Shrimp

9. 9

   Important note: Only cook two servings of noodles at a time, so they do not get gummy from too much moisture. You will do this recipe in two batches.

10. 10

    To help keep the noodles from clumping, I like to cook the protein separately and set it aside. Heat 2 to 3 tablespoons coconut oil over medium high heat in a large cast iron skillet or wok. Add 3 garlic cloves, minced and 1 shallot, minced (optional), stirring until fragrant. Add all the shrimp (4 servings) and cook just until pink. Remove immediately to keep them tender, then set aside.

11. 11

    Step 4: Add the Eggs

12. 12

    Make sure everything is prepped and close to the stove since these next steps go quickly.

13. 13

    Turn the heat to high, add 2 tbsp or so of oil if needed, and toss in a little more garlic. Add 2 beaten eggs and scramble until set.

14. 14

    Step 5: Cook the Noodles

15. 15

    Add soaked glass noodles and a ladle of sauce, tossing quickly with tongs to coat evenly. Add more sauce gradually as noodles soften and absorb flavor.

16. 16

    Step 6: Combine Everything

17. 17

    Once noodles are soft, add 1 cup fried tofu strips (optional), half the cooked shrimp, 3/4 cup green onions or garlic chives, cut into 2-inch pieces, 1 cup fresh bean sprouts, and 2 tablespoons pickled radish (optional). Toss quickly, then turn off the heat.

18. 18

    Repeat with the second batch. You might have some extra sauce left over. Store it in a jar in the fridge for up to 2–3 weeks, or freeze it for up to 3 months. Just give it a stir before using again.

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    Step 7: Serve with Toppings

20. 20

    Serve immediately with lime wedges, peanuts, extra sprouts, and chili flakes on the table.