I've attempted to make (semi-authentic) pad Thai at home numerous times, but it wasn't until I came across Mark Bittman's New York Times video that I actually succeeded. It's quickly become a dinnertime staple in our house—more satisfying than ordering takeout!
Pad Thai adapted from here
8 ounces brown rice pad Thai noodles
1/4 cup sesame oil
2 tbsp tamarind paste
1/4 cup fish sauce*
1/3 cup sugar
2 tbsp brown rice vinegar
1/2 tsp red pepper flakes
1/4 cup chopped scallions
1 garlic clove, minced
1 small head Napa cabbage, shredded
1 cup mung bean sprouts
1/2 pound pressed tofu
1/2 cup roasted peanuts
1/4 cup chopped fresh cilantro
2 limes, quartered
Place noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender, about 8-10 minutes. Drain, drizzle with one tablespoon of sesame oil to prevent sticking, and set aside.
Put fish sauce, tamarind paste, sugar and rice vinegar into a small saucepan over medium-low heat and bring just to a simmer. Add in red pepper flakes, remove from heat and set aside.
In a skillet over medium-high heat, add remaining 3 tablespoons of sesame oil. When oil shimmers, add scallions and garlic and cook for about one minute. Add eggs to pan and scramble them until just about done. Add cabbage and bean sprouts and cook until cabbage begins to wilt.
Add drained noodles to the pan, along with the sauce. Stir to incorporate everything, then plate the noodles with crushed peanuts, cilantro and lime wedges.
*As a vegetarian that eats fish occasionally, I felt it was necessary to have the fish sauce for authenticity. If you want to omit the fish sauce, soy sauce or tamari work as well.