Pad Thai

Mise en Place. Pad Thai is one of those recipes that can frustrate if you don't have everything set up before you start.  It's all about mise en place because once you start, there's seemingly no time to scramble the eggs or chop the garlic.  Having all the ingredients chopped, prepared and ready to go in the pan lends a sense of calm that you'll appreciate in the end.

The ingredient list does require a trip to an asian grocer.  Palm sugar can be replaced with white or even brown sugar, rice noodles, fish sauce and even Siracha can be found at Safeway, but tamarind paste?  Well I've never seen that outside of an asian grocery store. It's the tart and the tangy part of the sauce. 

Once you do find the ingredients though, they last for ages. Just whip them out, chop, soak, stir, mix, drain, heat up a pan and go.  First you cook the chicken...

Place cooked chicken in a bowl, Add in the scrambled eggs and garlic to the pan...(and green onions if you don't forget at that point like I did)

Add the noodles, sauce, green onions and beansprouts...

And what put a Pad Thai on the menu?  Perhaps a little vacation planning? Fingers crossed!

Pad Thai

3 tbsp tamarind paste
2/3 cup boiling water
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
1 tbsp red chili sauce such as Sriracha
4 ounces rice stick noodles
1 to 2 tablespoons peanut oil
1 whole chicken breast sliced
1-2 thai chilies, sliced (optional)
1 cup chopped green onions, divided
2 cloves minced garlic
2 whole eggs, beaten
2 cups bean sprouts, divided
2/3 cup roasted salted peanuts, chopped, divided
1 lime, cut into wedges

1. Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

2. Combine the fish sauce, palm sugar, Sriracha, and rice wine vinegar in a small bowl and set aside.
3. Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are prepared and measured out into separate bowls, drain the water from the noodles and set them aside.
4. Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
5. Place a wok or large pan on high heat. Once hot, add 1 tablespoon of the peanut oil, then add the chicken. Cook the chicken until golden brown, stirring often until fully cooked (about 3-5 minutes). Remove the chicken from the pan to a small bowl and set aside.
6. If necessary, add some more peanut oil to the pan. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set, about 15 to 20 seconds, stir to scramble.
7. Add the remaining ingredients in the following order: noodles, sauce,  and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish.
8. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with lime wedges.