Pad Thai

When I lived in Florida there was an amazing Thai restaurant that I used to go to, I always ordered one of their specialties called hurricane shrimp. Because of my love for that dish I never actually ordered Pad Thai or had eaten it before... until I moved to Utah. When I went out to eat Thai food the other day, I was unimpressed with the restaurants attempt. Seeing as I don't cook much ethnic foods because I'm afraid I can't make it as well as most places I figured I could at least try because it might be better.

Pad Thai

Recipe adapted from Nongkran Daks

1 tablespoon vegetable oil

1/4 cup shrimp

1 clove garlic, chopped

1 egg

1 chicken breast, thinly sliced and cooked

5 tablespoons pad thai sauce {recipe below}

4 oz rice noodles, cooked

1/2 teaspoon thai pepper flakes

roasted peanuts, crushed {unsalted}

scallions, cut into 1/2 inch pieces

1 cup bean sprouts

cilantro and lime wedges, for garnish

• In a wok, add the vegetable oil and garlic. Saute on medium heat and add the shrimp. Cook until the shrimp turns pink and remove.
• To the pan add the egg and once cooked, return the cooked shrimp and chicken.
• Add the pad thai sauce and coat everything thoroughly.
• Add the  noodles, thai pepper flakes, peanuts, scallions and bean sprouts and mix well. 
• Garnish with more peanuts, bean sprouts, cilantro and a lime wedge.

Pad Thai Sauce:

1 cup tamarind concentrate

1 cup plus 2 tablespoons sugar

1 cup water

1/2 cup fish sauce

• In a pan, add all of the ingredients and cook until the mixture becomes syrupy, about 1 hour.

Ashley