Ryan's "Fort Lauderdale" Pad Thai

From Season Five’s "Broke" episode

Ryan: I never went to Thailand.
Pam: Really?
Ryan: I went to Fort Lauderdale.
Michael: Was it nice?
Ryan: Yeah, it was amazing. There was a great Pad Thai place, though.
Michael: I love Pad Thai.
Ryan: You've never had Pad Thai.
Michael: No. There’s a lot I haven't done.

Pad Thai is the most popular Thai dish in America. As is often true of popular dishes, it is frequently pretty awful, with gummy noodles and bland sauce. But it doesn't have to be that way. This recipe makes really tasty Pad Thai -- I fix it several times a month -- and it's very simple. From start to finish, it will take you half an hour.

While Ryan talks about eating at a Pad Thai place in Fort Lauderdale, I like to think that now he is back in Scranton, he makes Pad Thai for himself (he wouldn’t have to, however; there’s a Thai joint in Scranton called “Thai Rak”). Although Ryan was making $60,000 a year as a "shoe bitch" at a bowling alley, he probably cooks for himself at least once in a while, and when he does, a bowl of homemade Pad Thai would take him right back to Fort Lauderdale. And maybe, just maybe, he would make some for Michael, giving Michael one thing to cross off his bucket list. Or maybe not; Michael doesn't need any encouragement where Ryan is concerned.

A note on ingredients: While there are recipes for Pad Thai that require exotica like dried shrimp, the ingredients here are all ubiquitous. The only one you may have difficulty finding is the tamarind concentrate. You can do what I do and order it online from a source like Temple of Thai (templeofthai.com), or leave it out altogether…although I beg you not to do that, because it makes a noticeable difference.

8 ounces dry rice stick noodles (Roland is a popular and good brand)
3/4 cup warm water
1/4 cup nam pla (fish sauce) (available in the Asian section of grocery stores)
1/4 cup lime juice, bottled or fresh
2 teaspoons tomato paste
2 teaspoons tamarind concentrate (in some grocery store Asian sections, or at Asian markets or on-line at tasteofthai.com)
1/4 cup brown sugar, packed (dark or light)
2 T. peanut or vegetable oil
Your choice of protein: either a pound of large cooked shrimp or a cut-up rotisserie chicken or a pound of extra firm tofu, pressed and crumbled
2 teaspoons garlic, minced (about four cloves)
1 cup bean sprouts
1/2 cup finely chopped peanuts
one lime, cut into wedges

Put the noodles in a 13 x 9" pan. Cover them with very hot tap water (break noodles as necessary to make sure they are submerged). Let them sit for 20 minutes (no longer). Note that they will not be tender to 20 minutes. That's okay.

While the noodles soak, combine the warm water, nam pla, lime juice, tomato paste, tamarind paste, and brown sugar. Whisk with a fork until smooth. Set aside.

When the noodles have soaked for 20 minutes, heat the oil in a large skillet over medium-high heat until it shimmers. Add the protein and push it around for one minute. Lower the heat to medium. Add the garlic and cook and stir one minute. Drain the noodles and add them to the skillet, along with the sauce mixture. Cook and stir until the noodles are covered with the sauce, about three minutes. Add the bean sprouts and cook and stir for another three minutes, or until the noodles are tender.

Remove from heat. Stir in the finely chopped peanuts. Squeeze the lime wedges on top or let your guests do it themselves.

Any leftovers keep well in the refrigerator for a few days.
Serves four.

Adapted from Cook's Country Magazine, which is wonderful BTW.