Pad Thai Yield: 4 servings Chef Shelby Briggs of 8th and Roast | Nashville, TN

When I tasted The Perfect Purée Tamarind and Red Jalapeño Purees, the decision to make pad Thai was an easy one. These flavors instantly brought me back to my time in Chiang Mai, Thailand, learning how to make the classic dish. Now this recipe includes some creative freedom, but the basics are still present—and it brings me right back to those days, just a little funkier and a little fresher.

Ingredients for Pad Thai Sauce:
• 110 g. The Perfect Purée Tamarind Puree, thawed
• 42 g. The Perfect Purée Red Jalapeño Puree, thawed
• 50 g. palm sugar
• 60 g. shallots, chopped
• 38 g. fresh ginger, peeled and chopped
• 18 g. garlic cloves
• 40 g. avocado oil
• 15 g. rice wine vinegar
• 30 g. fish sauce
• 6 g. dried prawns, ground

Ingredients for Pad Thai:
• avocado oil, as needed
• 360 g. shrimp, peeled and deveined
• 454 g. fresh thai-style rice noodles
• 4 eggs

To Assemble and Serve:
• bean sprouts
• bell peppers, julienned
• carrots, julienned
• roasted peanuts, chopped
• cilantro leaves
• thai basil leaves
• lime wedges

Method for Pad Thai Sauce:
In a quart container, combine The Perfect Purée Tamarind and Red Jalapeño Purees, palm sugar, shallots, ginger, garlic, avocado oil, rice wine vinegar, fish sauce, and ground dried prawns. Using an immersion blender, blend until completely smooth. Reserve.

Method for Pad Thai:
Soak rice noodles in hot water until pliable and partially cooked. Heat a wok over high heat until just smoking, then add avocado oil and swirl to coat evenly. Add shrimp and sear 2 minutes per side, until opaque and lightly browned. Remove and reserve. Drain noodles well and add to the hot wok. Stir-fry 2 to 3 minutes until al dente. Push noodles to one side and crack in eggs. Cook until whites are set but yolks remain slightly runny. Add Pad Thai Sauce and toss to combine. Return shrimp to the wok along with desired fixings—such as bell peppers, bean sprouts, carrots, cilantro, Thai basil, and peanuts—and toss to coat evenly.

To Assemble and Serve:
Transfer Pad Thai to bowls and top with additional fresh fixings for contrast in texture. Serve with lime wedges for squeezing.