Pad Thai

Serves 6

8 ounces dried rice noodles ("rice stick")

2 tablespoons peanut oil

2 cloves garlic, finely chopped

2 shallots, finely chopped

2 tablespoons roasted chile paste (nam prik pao)

2 tablespoons each: fish sauce, lime juice, rice wine vinegar 

1 tablespoon tamarind paste

2 tablespoons palm sugar or dark brown sugar

2 eggs, lightly beaten

2 cups bean sprouts

6 ounces firm tofu (or meat see note), crumbled or cut into ½" cubes or steamed broccoli

½ cup finely chopped peanuts or cashews

½ cup whole cilantro leaves

Lime wedges for garnish

1. Soak the noodles in cold water for 60 minutes or in warm water for 30 minutes and drain.
2. Heat the oil in a large skillet and sauté the garlic and shallot until translucent, about 3 minutes. Combine the fish sauce, lime juice, vinegar, tamarind paste, chili paste and sugar and add to the pan. Toss in the noodles and mix well. Add the eggs and stir fry until set. Add the tofu and heat through, stirring gently. Add half the bean sprouts, half the peanuts and half the cilantro. Toss well and transfer to a serving platter. Garnish with the remaining bean sprouts, peanuts and cilantro and some lime wedges.

Note:  You can add 4 ounces chicken breast cut into strips or 4 ounces shrimp after sautéing the garlic and the shallots. Cook until the meat is no longer pink and the shrimp turn bright orange, about 1 minute. Continue by adding the seasoning ingredients.