Pad Thai

Note: Have all your ingredients prepared and ready to go before cooking so that your shrimp (or chicken) remain juicy, not rubbery from overcooking.

For the sauce:

6 tablespoons fresh lime and lemon juice (2 limes, 2 lemons)
5 tablespoons sugar
4 tablespoons fish sauce 
6 tablespoons thai spicy thai chili sauce
3 tablespoons tamarind paste 
1 tablespoon brown sugar
1 1/2 tablespoons organic chicken stock
2 pinches red pepper flakes, or to taste
pinch of kosher salt, or to taste

Combine all the ingredients in a small bowl, mix well. Set aside.

For the noodles:

2 packages Pad Thai rice noodles (I like Annie Chun’s)

Bring a large pot to a boil. Turn off heat, add rice noodles and let it soak in the hot water until soft but not mushy, about 10 minutes. Drain just before adding in the final step.

For the Pad Thai:

4 tablespoons sunflower or vegetable oil
4 garlic cloves, minced
4 shallots, finely diced
1 pound chicken, sliced into strips
4 eggs, lightly beaten
3 cups fresh mung bean sprouts
1/3 cup fresh cilantro, finely chopped (about 1/2 of a bunch)
4 tablespoons roasted peanuts
5 scallions, chopped, ends removed

Heat wok or a large saute pan over high heat. When hot add oil, garlic, and shallots. Stir well for a few seconds then add shrimp, or chicken. Transfer to a bowl. Set aside.

With the wok cleared, add a little more oil, about a tablespoon, then add beaten eggs, toss with a fork to lightly to scramble. Remove and transfer once eggs have just started to set. Set aside.

Reduce heat to medium. Add back the garlic/shrimp (and/or chicken mixture) back in, then add mung bean sprouts and scallions, toss to combine. Add sauce and drained noodles. Toss well until toss has fully coated the ingredients. Add cooked egg back in. Heat for a minute or two until hot. Transfer to serving plates, then garnish with cilantro, sprouts, and peanuts. Serve hot.p