pad thai simplified

Pad Thai

serves 4

INGREDIENTS
For the Pad Thai sauce:

2" piece of tamarind paste + 1/2 cup of boiling water

4 tbsp brown sugar

3 tbsp fish sauce

2 tbsp soy sauce

1/4 ground white pepper

For the dish:

250g Pad Thai noodles

250g chicken breast, sliced thinly

8-10 shrimp, shelled and deveined

2 eggs (to make an omelet)

1 red onion, thinly sliced

3 garlic cloves, minced

1/3 cup dried shrimp, minced (optional)

1 cup Chinese chives cut 1"

2 cups bean sprouts, plus some for garnish

Cooking oil for stir-frying

For serving:

1 tbsp crushed chili flakes

2 tbsp peanuts, crushed

1 Thai lime, cut into 4 wedges

METHOD:

1. In a small glass bowl, add the tamarind paste and cover with boiling water. You can add more water to make sure the paste is completely submerged. Let soak for 15-20 minutes.

2. Meanwhile in a glass measure, make the Pad Thai sauce by combining the rest of the ingredients. Once the tamarind paste is finished soaking, use a fork to break up any remaining solids and remove any pits. Pour the tamarind into the glass measure. Mix well and set aside.

3. Soak your Pad Thai noodles in boiling water to soften and make pliable. This should take 5-10 minutes or follow package instructions. Drain noodles and set aside.

4. Season chicken breast with salt, 1 tsp soy sauce and cornstarch. Set aside. Season shrimp with salt and 1 tsp corn starch. Set aside.

5. In a large non-stick pan, add 1 tsp of cooking oil and make your omelet. When done, transfer to a cutting board to cool. Slice into strips and set aside.

6. Add 2 tsp cooking oil to the pan and sear the chicken until almost done, about 2-3 minutes. Remove from pan. Do the same for the shrimp and also set aside when done.

7. Add onions to the pan and stir-fry until golden, about 2 minutes. Add garlic and dried shrimp (if using) and stir-fry for another minute. Add back chicken, shrimp and noodles. Pour in the sauce and toss well together. Toss in Chinese chives and bean sprouts.

8. Transfer to serving platter and top with sliced omelet and extra bean sprouts. Serve immediately with chili flakes, crushed peanuts and lime wedges on the side.