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| Pad Thai Noodles |
1/3 cup fish sauce
1/2 cup tamarind juice concentrate
1/2 cup palm sugar
4 cloves garlic, minced
4 ounces dried rice stick noodles
6 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 cup red onion, thinly sliced
1 1/2 cups thinly sliced chicken, shrimp
1 egg
1 cup carrots, match sticks
1 cup green onion cut diagonal in 1/2 inch segments
1 cup bean sprouts
1/2 cup cilantro
1/2 cup toasted peanuts chopped
1 Lime wedge per serving
Cooking Instructions:
1. To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
2. Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
3. Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken, and shrimp for 3-4 minutes. Remove meat/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/seafood back and fry for 2-3 minutes
