Name: Pad thai
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 14 oz Flat rice noodles; 1 lb Shrimp; 7 oz Extra-firm tofu; 4 Eggs; 8 oz Bean sprouts; 1 bunch Green onions; 4 cloves Garlic; 1 Shallot; 0.5 cup Roasted peanuts; 2 Limes; 4 tbsp Tamarind concentrate; 3 tbsp Fish sauce; 4 tbsp Brown sugar; 1 tsp Crushed red pepper; 4 tbsp Vegetable oil

Pad thai

Rice noodles stir-fried with shrimp, egg and a sweet-sour tamarind sauce. Faster than delivery once you have the sauce.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

14 oz Flat rice noodles(about 1/4 inch wide; Walmart international aisle or Asian market)
1 lb Shrimp(peeled and deveined; or chicken thighs, sliced thin)
7 oz Extra-firm tofu(optional but traditional)
4 Eggs
8 oz Bean sprouts(Walmart produce or Asian market)
1 bunch Green onions
4 cloves Garlic
1 Shallot
0.5 cup Roasted peanuts
2 Limes
4 tbsp Tamarind concentrate(Asian or Indian market, sometimes the Walmart international aisle. Swap: 3 tbsp lime juice plus 1 tbsp brown sugar)
3 tbsp Fish sauce(Walmart Asian foods aisle, or Three Crabs at an Asian market. Swap: soy sauce with an extra squeeze of lime)
4 tbsp Brown sugar(palm sugar from an Asian market if you can)· most people have this
1 tsp Crushed red pepper· most people have this
4 tbsp Vegetable oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 35 minutes

Soak the noodles in hot tap water for 20 to 30 minutes until they bend easily but are still firm in the middle. Drain.
Whisk the tamarind, fish sauce and brown sugar together in a small bowl until the sugar dissolves. This is the sauce.
Cut the tofu into small cubes, mince the garlic and shallot, and cut the green onions into 2-inch pieces. Chop the peanuts.
Cook in two batches so the pan stays hot. Heat 2 tbsp oil in a large skillet or wok over high heat. Fry half the tofu for 3 minutes until golden, add half the garlic and shallot for 30 seconds, then half the shrimp for 2 minutes until pink.
Push everything to one side, crack in 2 eggs and scramble them until just set.
Add half the noodles and half the sauce and toss constantly for 2 to 3 minutes until the noodles are soft and have soaked up the sauce. Add a splash of water if they stick.
Toss in half the bean sprouts and green onions for 30 seconds. Repeat with the second batch.
Serve topped with peanuts, crushed red pepper and lime wedges.

Amounts are on the list above — they change with the number of people; the steps do not.