Prep Time: 1 hour
Source: Pok Pok by Andy Ricker
SERVES 1 AS A ONE-PLATE MEAL !!!
I edited ingredients slightly to facilitate purchasing of common items.
Note, the tamarind water and palm sugar syrup can/should be made ahead of time and frozen.
SHRIMP AND SAUCE
1 tablespoon medium-size dried shrimp, rinsed and patted dry
3 tablespoon Tamarind Water, page 275
2 tablespoons plus ¾ teaspoon palm sugar simple syrup, page 275
1 ½ tablespoons Thai fish sauce
2 ¼ ounces (dried “phat thai” noodles, soaked in lukewarm water for about 10 minutes
2 tablespoons rendered pork fat or vegetable oil
1 large egg, at room temperature
1 ¼ ounces extra firm tofu, cut into small pieces about 1” X ½“ X ¼“, about ¼ 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
¼ cup very coarsely chopped (about 1-inch lengths) garlic chives or scallions, plus a pinch or two for finishing
2 generous tablespoons coarsely chopped unsalted roasted peanuts
TO SERVE ALONGSIDE
2 small lime wedges
Vinegar soaked chiles
Toasted chile powder
TOAST THE SHRIMP AND MAKE THE SAUCE
Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl. Covered at room temperature, they’ll keep for up to 1 week.
Combine the tamarind water, simple syrup, and fish sauce in a small bowl and stir well. Measure ¼ cup plus 2 tablespoons, discarding the rest.
SOAK THE NOODLES AND STIR-FRY THE DISH
Soak the noodles in lukewarm water until they’re very pliable but not fully soft, about 20 minutes. Drain them well and snip them into approximately 8-inch lengths just before stir-frying.
Heat 3 large, heavy skillet over medium-high heat (or a wok over vary high heat), add the pork fat, and swirl it to coat the sides. When it begins to smoke lightly, crack the egg into the center of the pan (it should spit and sizzle violently and the whites should bubble and puff). Add the tofu, radish, and dried shrimp beside the egg. If you’re using a skillet, decrease the heat to medium; if you’re using a wok, keep the heat very high.
Cook, stirring everything but the egg, until the edges of the egg are light golden brown, about 1 minute, then flip the egg (it’s fine if the yolk breaks), break the egg into several pieces with the spatula, and stir everything together well.
Add the noodles and bean sprouts, and stir-fry (constantly stirring, scooping, and ﬂipping) until the noodles and bean sprouts have softened slightly; about 1 minute.
Add the shrimp, then stir the tamarind mixture once more and add it to the pan. Stir—fry, making sure the shrimp get plenty of time on the hot surface, until they are cooked through, just about all the liquid has evaporated, and the noodles are fully tender and no longer look gloppy or clumpy, 2 to 4 minutes.
Add the chives and 1 tablespoon of the peanuts. Stir-fry brieﬂy, then transfer it all to a plate, sprinkle on the remaining peanuts and chives, and serve with the lime wedges. Season to taste with the fish sauce, sugar, vinegar—soaked chiles, and chile powder.