Authentic Thai Recipe!

subheading: FOR THE PAD THAI SAUCE:

1.5 ounces tamarind pulp

(plus ½ cup boiling water)

2 tablespoons sugar

3 tablespoons fish sauce

2 tablespoons Thai black soy sauce (look for the “Healthy Boy” brand)

1 teaspoon Thai sweet soy sauce (optional)

¼ teaspoon white pepper (to taste)

subheading: FOR THE REST OF THE DISH:

8 ounces dried Pad Thai rice noodles

8 ounces chicken breast (thinly sliced)

1 teaspoon Thai thin soy sauce

1 teaspoon cornstarch

1 teaspoon water

⅓ cup small dried shrimp (minced or processed into a coarse powder)

3 cloves garlic (sliced)

2 large shallots (thinly sliced; can substitute red onion)

2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem (rinsed in warm water and julienned; optional - preserved salted radish is a product of Thailand; if you can't find it, zha cai, works well)

3 large eggs (beaten, preferably at room temperature)

2 cups mung bean sprouts (washed and drained)

1 cup Chinese garlic chives (cut into 1-inch pieces)

2 tablespoons roasted peanuts (finely chopped)

6 tablespoons vegetable oil (divided)

Note: Ingredients may have been altered from the original.

Directions at thewoksoflife.com

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