Pad Thai

Serves: 4

Ingredients

  • 16 oz rice noodles
  • 2 tbsp oil
  • 2 cups diced chicken, cooked shrimp, or pork
  • 2 eggs
  • chilis for spice
  • 2 tbsp minced/chopped garlic
  • 1 cup bean sprouts
  • 1 – 2 tbsp peanuts
  • 1 – 2 tbsp cilantro
Sauce
  • .5 cup tamarind paste (or .25 cups if you have tamarind concentrate
  • .25 cup water
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/4 brown sugar (palm sugar if you can find it)

  1. Fill a large mixing bowl with hot water and soak rice noodles for 20 – 30 minutes. If using shrimp, boil and peel that.
  2. Add the sauce ingredients to a sauce pan and bring to a simmer and then just reduce to low and keep it warm.
  3. Once the noodles are soft but still a little form, heat about 1 tbsp of the oil in a large pan (or Wok if you have one).
  4. Scramble the eggs in a bowl, and cook the eggs just turning once.
  5. Remove the eggs, add remaining oil, garlic, chilis (if using) and cook your protein (about 8 minutes for chicken or pork).
  6. Once cooked through, add in the noodles and sauce.
  7. Stir-fry the noodles into the sauce, stiring/mixing frequently until the noodles are to the desired doneness. If they are too firm, you may need to add a little water to keep the mixture steaming/cooking.
  8. Before serving, mix-in (or just top each serving) with bean sprouts, peanuts, and cilantro

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