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Pad Thai Recipe


8 oz. Thai rice noodles (linguini width), or enough for 2 people
12-15 small to medium raw shrimp, shells removed
1 boneless chicken breast or 1-2 thighs*, chopped up into small pieces
1 Tbsp. soy sauce
4 green onions, sliced (keep white separate from green)
3-4 cloves garlic, minced
1 tsp. grated galangal OR ginger
1-2 fresh red or green chilies (or as much or little as you like), finely sliced
1 egg
2-3 cups bean sprouts
handful fresh coriander/cilantro
1/3 cup dry roasted unsalted peanuts, chopped
2-3 Tbsp. vegetable oil for stir-frying (e.g. coconut, peanut, corn, sunflower, etc...)
lime wedges for serving
1 to 1+1/2 Tbsp. tamarind paste, to taste (available at Asian/Indian food stores)
1/4 cup chicken stock
3 Tbsp. fish sauce
1 Tbsp. soy sauce
1/2 to 1 tsp. chili sauce, OR 1/3 to 3/4 tsp. cayenne pepper, to taste
1/8 tsp. ground white pepper
3-4 Tbsp. palm sugar OR brown sugar



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