Andy Ricker's Phat Thai

Ingredients

Contains: egg, peanut, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon medium-size dried shrimp, rinsed and patted dry
• 3 tablespoons
• 2 tablespoons plus 3/4 teaspoon
• 1 1/2 tablespoons Thai fish sauce
• 4 ounces (about 2 cups, tightly packed) semi-dried thin, flat rice noodles (sometimes labeled “phat thai”), see note
• 2 tablespoons rendered pork fat or vegetable oil
• 1 large egg, at room temperature
• 1 1/4 ounces unflavored pressed tofu (firmer than “extra firm”), cut into small pieces (about 1 inch long, 1/2 inch wide, and 1/4 inch thick), about 1/4 cup
• 1 tablespoon shredded salted radish, soaked in water 10 minutes then drained
• 2 ounces bean sprouts (about 1 cup, lightly packed)
• 2 ounces medium shrimp, (about 4), shelled and deveined
• 1/4 cup very coarsely chopped (about 1-inch lengths) garlic chives, plus a pinch or two for finishing
• 2 generous tablespoons coarsely chopped unsalted roasted peanuts
• 2 small lime wedges (preferably from a Key lime)
• Fish sauce
• Granulated sugar

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →