Shrimp Pad Thai with Cucumber-Herb Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Shrimp Pad Thai

1. Place the 8 oz flat rice noodles in a large bowl, cover with warm water, and soak 20–25 minutes until pliable; drain and set aside. 25 min
2. Whisk together 3 tablespoons tamarind concentrate, 3 tablespoons fish sauce, 1 tablespoon oyster sauce, and 2 tablespoons palm sugar in a small bowl until the sugar dissolves; set aside. 3 min
3. Mince the 4 garlic cloves, thinly slice the 2 shallots, cut the 4 green onions into 1-inch pieces, and roughly chop the ½ cup roasted peanuts; pat the 1¼ lb shrimp dry. 7 min
4. Timing-sensitive step. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering, add the shrimp in a single layer, and cook 1–2 minutes per side until just pink and opaque; transfer to a plate. 4 min
5. Timing-sensitive step. Add another 1 tablespoon oil to the wok, add the tofu cubes (optional) and stir-fry 3 minutes until golden on the edges, then push to the side; add the garlic, shallots, and 2 tablespoons dried shrimp (optional) and stir-fry 1 minute until fragrant. 4 min
6. Timing-sensitive step. Add the remaining 1 tablespoon oil and the drained noodles; toss with tongs for 1–2 minutes until the noodles are heated through and beginning to stick slightly. 2 min
7. Timing-sensitive step. Pour the sauce over the noodles and toss to coat evenly; push the noodles to one side, crack the 3 eggs into the empty space, and scramble them for 30–45 seconds until just set, then fold them into the noodles. 3 min
8. Timing-sensitive step. Return the cooked shrimp to the wok, add the 2 cups bean sprouts and green onion pieces, and toss everything together over high heat for 1 minute; season with ½ teaspoon dried chili flakes. 2 min
9. Divide among 4 plates and top with the chopped peanuts; serve with lime wedges on the side for squeezing. 2 min

Cucumber-Herb Saladside

1. Halve the 2 English cucumbers lengthwise and slice into half-moons; very thinly slice the 1 shallot and, if using, thinly slice the 1 red chili with seeds removed. 6 min
2. Whisk together 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, and 1 teaspoon sesame oil in a small bowl until the sugar dissolves. 3 min
3. Combine the cucumber, shallot, red chili (optional), ⅓ cup mint leaves, ⅓ cup cilantro leaves, and ¼ cup Thai basil leaves in a large bowl; pour the dressing over and toss gently to coat. 3 min