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Authentic Pad Thai

Ingredients:

4 oz Chicken Thighs or Breasts (thinly sliced)
6 oz Rice Stick Noodles
2 Tbsp Vegetable Oil
1/4 Cup Shallot (diced)
1 tsp Dried Shrimp
1 tsp Pickled Daikon Radish
1 Tbsp Garlic (minced)
1 Egg
1/3 Cup Mung Bean Sprouts
1/3 Cup Green Onion (sliced)
3 Tbsp Crushed Peanuts
Lime Slices
Salt

Pad Thai Sauce Ingredients:

1/4 Cup Fish Sauce
1/4 Cup Palm Sugar or Granulated Sugar
3 Tbsp Tamarind
1 Tbsp Rice Wine Vinegar
1 Tbsp Lime Juice
1 Tbsp Sriracha

Instructions:

In a medium size bowl combine all the pad thai sauce ingredients then whisk until combined and until the sugar is dissolved. Set aside until ready to use.

In a large pot bring 2 quarts of water to a boil. Once the water is boiling, turn off the heat and add the rice stick noodles. Let the noodles sit in the hot water for 6 minutes or until softened. Drain and rinse in cold water to stop the cooking process.

Next in a wok or large pan on high heat, add the oil and the shallots. Once the shallots are caramelized slightly, add the chicken and season with salt. Cook the chicken 80% of the way done then add the dried shrimp, pickled radish, and garlic. Sauté for 1 minute or until fragrant then add a touch of oil and 1 egg. Scramble the egg then add the rice stick noodles and the pad thai sauce. Continue to cook and toss until the sauce caramelizes and coats the noodles then finish with Ming beans, green onion, and crushed peanuts. Garnish and serve with lime wedges.

Enjoy!

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