I have loved Pad Thai since my first visit to Singapore in 1975. I never really saw it in the US until well into the 1980s. Always one of my favorites, I decided to try it myself. I like to serve it with or without shrimp on a platter surrounded by Lumpia and lime or lemon wedges.
1 (12 ounce) package rice noodles
1 lbs boneless, skinless chicken breast halves, cut into bite-sized pieces
1 lbs shrimp tails off peeled, deveined (optional)
1/4 cup vegetable oil
1.5 Tbs of Thai Chili Sauce
1/4 cup Key Lime Juice
1-2 Tbs white wine vinegar
1/4 cup chicken stock
2 Tbs fish sauce
3 Tbs white sugar
1/8 Tbs crushed red pepper
3 cloves garlic minced
1- 2 Tbs Tamarind Paste
3 cups bean sprouts (keep some in reserve to serve as garnish)
1/4 cup crushed peanuts
4 green onions, chopped into 1 in pieces
1/4 cup cilantro
1- 2 limes or lemons, cut into wedges
- Fill a large bowl with hot tap water and place the noodles in it to soak for 25 minutes.
- In a small bowl, stir together the fish sauce, lime juice, sugar, 2 teaspoons of the chili sauce, tamarind paste and chicken stock. Set aside.
- Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic, and cook for about 10 seconds. Add chicken; cook, stirring constantly until chicken is browned and cooked through, 5 to 7 minutes.
- Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm.
- Add shrimp and stir until pink and opaque ~ 4 to 6 minutes
- Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender and coated with sauce.. Add a bit more water, if needed.
- Stir in bean sprouts and green onions.
- Remove from the heat. Taste for seasoning, adjusting the spice or lime juice, if needed.
Serve garnished with chopped peanuts. fresh cilantro, remaining bean sprouts and lime wedges on the side