Pad Thai

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Recipe bynoir_baby

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Ingredients:

Sauce:
1/3 c fish sauce
1/2 c palm sugar (or light brown sugar)
1/2 c tamarind juice concentrate
4 cloves garlic, minced
chili powder or sriracha sauce, to taste

Pad Thai:
8 oz pad thai rice noodles
3 T oil
4 cloves garlic, minced
1 sm-med onion, sliced thin
1/2 lb shrimp (or thinly sliced chicken, beef, pork)
1/2 block firm tofu, drained and cut into 3/8" thick thumb-sized pieces
2/3 - 1 c Pad Thai sauce
2 eggs
1/2 bag bean sprouts
1 bunch chives, cut into 1" pieces
1/4 c roasted peanuts, coarsely chopped
1 lime, cut into wedges

Heat sauce ingredients in a small pan on medium low heat, stirring until sugar is completely dissolved. Taste and adjust as necessary. Allow to cool and store refrigerated.

Pad Thai:

Boil noodles 4-5 minutes, until still slightly firmer than al dente. Drain, rinse with cold water, drain again. Run a knife through the noodles to cut in half; set aside.
Heat oil in wok on high heat. Fry garlic and onion for a few seconds, add shrimp. When half cooked, add tofu and stir until shrimp is cooked through and tofu is golden brown.
Add noodles and sauce, stirring until well combined. Push to one side. Crack eggs into the wok and scramble until cooked, then stir into noodles. Push to one side again. Add bean sprouts and chives to wok, fry for 1 minute, then stir into noodles, combining well. Add more sauce if desired. Garnish with chopped peanuts and lime wedges.