Pad Thai

Pad Thai

8 oz. Thai rice noodles (or enough for 2 people)

1 to 1 1/2 cups raw chicken breast or thigh meat, sliced(or shrimps,scallops)

1/2 cup of firm diced tofu

1 egg

1/2 carrot julienne

3 cloves garlic, minced

optional: 1-2 fresh red chilies, minced

3 cups fresh bean sprouts

3 spring (green) onions, sliced

1/2 cup fresh cilantro

1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)

1/4 cup chicken stock (low sodium)

vegetable oil for stir-frying, and wedges of lime

PAD THAI SAUCE:

3/4 tbsp. tamarind paste dissolved in 1/4 cup warm water

2 tbsp. fish sauce, + more to taste

1-3 tsp. chili sauce (i like to use Sriracha)

1 tsp of low sodium soya sauce

3 tbsp. raw sugar

Cook noodles according to package

Make the Pad Thai Sauce by combining the sauce ingredients together in a cup.

1. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
2. Add chicken. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely then add the tofu. Continue stir-frying in this way until the chicken and tofu is cooked (5-8 minutes).
3. Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
4. Add the beaten egg scrabble it in the noodles then add bean sprouts and carrots. Continue "tossing" 1 more minute, or until noodles are cooked. 
5. Taste-test for seasoning, adding more fish sauce until desired flavor is reached.
6. Lift noodles onto a serving plate. Top with generous amounts of fresh cilantro, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed over top)