Pad Thai

By Shai Barak
Servings: Serves 2-3.

Ingredients

• Thai Noodles (14 oz) (flattish rice noodles)
• 4 tablespoon oil
• 3/8 cup fish sauce (OPTIONAL)
• 3/8 cup sugar (or less if desired)
• 3 tbsp. tamarind juice
• 1.5 tbsp. paprika
• 3/4 cup fried tofu cubes
• 3/8 cup peanuts roughly ground
• 6 garlic cloves (minced)
• 1 lb. (or more) un-cooked cleaned shrimp or chicken breast (OPTIONAL)
• 2 eggs
• 1.5 cup fresh bean sprouts
• 3/8 cup scallions (green onions)

Tamarind Sauce

Add 1 tbsp. tamarind paste to 1/2 cup hot water and stir.

Pad Thai Sauce

Mix together fish sauce, sugar, tamarind sauce, and paprika.

Preparation

Bring a large pot of water to a boil, add the noodles, bring back to a boil and cook for 4 minutes. Strain and rinse with a little cold water.

You may want to use some chicken or shrimp to make the meal more complete, but you don't have to do it. In a large frying pan or pot, heat 4 tbsp. vegetable oil. Add the chopped garlic and stir fry. Add the shrimp/chicken if using, and continue stir frying until almost done.

Add the fried tofu, semi cooked noodles, and the Pad Thai Sauce, and continue stirring over medium to high heat. Try to coat everything with the sauce. Break the eggs in a small bowl, stir, turn up the heat, and pour onto the pot with the Pad Thai. (It's best to make a hole in the center, pour the eggs and start stirring after they start cooking). Thoroughly combine everything and continue stirring and cooking until most of the liquid has been absorbed. Take off the heat and mix in the bean sprouts and chopped scallions. Chop the peanuts and sprinkle on top.