Pad Thai (Thai Noodle with Vegetables) - Serves 2 to 3

Pad Thai
Adapted from Various

Ingredients:

The Sauce

• 1/4 cup Tamarind Sauce
• 1/4 cup Fish Sauce
• 1/4 cup Coconut Palm Sugar (or use Brown Sugar)
• Note: make the sauce as part of the mes en place process

The Base/Foundation

• 3 tbs oil
• ~7 ounces (200 grams) pressed tofu, cut into cubes
• 1/4 cup (about 2) shallots, diced
• ~10.5 ounces (300 grams) chicken diced
• ~ 6 Shrimp (optional)
• ~7 ounces (200 grams) flat rice noodles (fresh noodles best)
• 1 tbs salt preserved radish (or use diakon pickled), diced
• 1/4 - 1/4 cup garlic chives
• 1/2 cup plain water
• 3 eggs
• Chili powder to taste

Garnishes

• 1 or 2 Limes (halved and quartered)
• 3 spring onions, diced
• 2 tbs crushed peanuts
• 1 handful fresh bean sprouts
• Dry Chili Powder (i.e., extra spice)

Directions:

1. Heat oil in work
2. Fry shallots until translucent
3. Add in radish, for one minute
4. Add in tofu, for one minute
5. Add in noodle and stir
6. Add in sauce and stir
7. Push noodles et al to the side, add a tbsp of oil, and crack the eggs. Lightly mix eggs until the white and yellow just mix together. Allow to fry without additional mixing. Once almost 3/4 cooked through flip noodle mixture on top of frying eggs for an additional minute.
8. Add chicken and/or prawns, stir fry until cooked
9. Add Garlic Chives, Bean Sprouts, and the Chili powder and mix thoroughly to taste.
10. Serve immediately with garnishes.

Hints:

• If using dry noodles consider a pre-soaking the rice noodles for twenty to thirty minutes (cooks up much more quickly without over cooking the ingredients.
• If you like heat - add the chili powder during step 5 above (1 tsp was mild)