Pad Thai

This is for all of you requesting the Pad Thai recipe from my cooking class. Enjoy!




PAD THAI
(Serves 6-8)

1 ounce tamarind paste
3/4 cup boiling water
2 T. fish sauce
2 T. brown sugar
1 T. rice wine vinegar
4 ounces rice stick noodles
6 ounces chicken, tofu, or shrimp
1 to 2 T. peanut oil
1 cup chopped scallions, divided
2 t. minced garlic
2 whole eggs, beaten
2 t. salted cabbage (or chopped cabbage dipped in soy sauce)
1 T. dried shrimp (use for garnish, it was a little too fishy for me)
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped & divided
Freshly ground dried red chili peppers, to taste
1 lime, cut into wedges

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients. (if you use tamarind concentrate you can skip this step-only place in boiling water if it comes in a cube form).*
Combine the fish sauce, sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2 inch wide strips, similar to French fries (or chop up chicken).
*(If tamarind comes in cube form, press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu (or chopped chicken). Cook until golden brown. Remove meat from the pan to a small bowl and set aside.
If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10-15 seconds. Add the eggs to the pan; once the egg begins to set up, about 15-20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through and noodles are soft. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chili peppers and lime wedges.