Stir in garlic and chiles (I only used 1/4 of them here and the adults garnished with the rest) and cook, stirring constantly, until fragrant, about 30 seconds. Add onion and cook, stirring occasionally until softened and slightly browned, about 3 minutes. Add peppers and cook, stirring occasionally, until spotty brown and tender, 4 to 5 minutes transfer to large serving bowl.Ĭook onion and aromatics: Heat remaining 2 teaspoons of oil in the now-empty skillet over high heat until just smoking.

Whisk broth, soy sauce, molasses and fish sauce into bowl with lime juice set aside.Ĭook bell peppers: Heat 1 teaspoon vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Make sauce: Squeeze three of the limes into a small bowl. My favorite recipe for making pad thai comes from Americas Test Kitchen: The New. Soaking rice noodles in boiling water softened them quickly, and a sauce of sugar, fish sauce, and tamarind concentrate (also increasingly found in supermarkets). Drain noodles and rinse under cold running water until water runs clear. Test cook Erin McMurrer and host Bridget Lancaster make the ultimate Apple Strudel. Pad thai has a long interesting history with its popularity in food. Usually in very hot tap water for 12-15 minutes, or until pliable. Soak noodles: Soak noodles according to package directions for stir-fried noodles. Pad thai is made with rice noodles, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic, shallots, may add red chili pepper and palm sugar, and served with lime wedges and often crushed roasted peanuts. 2 large yellow bell peppers, cut into 1-inch piecesįresh basil (preferably Thai, but I used regular and it was fine)

America's test kitchen pad thai