PAD THAI BY JET TILA

Pad Thai by Jet Tila image

Number Of Ingredients 18

4 tablespoon Sugar
4 tablespoon Tamarind Paste
1 tablespoon Lime Juice
1 tablespoon White Viegar
4 tablespoon Tiparos Fish Sauce (Thai Fish Sauce is Nop La, Bateece)
1 tablespoon Sriracha Chili Sauce
2 tablespoon Vegetable Oil
4 cloves Garlic Cloves, Chopped
1 tablespoon Dried Shrimp
1.5 tablespoon Pickled Radish, minced
.5 cup Tofu, Baked, Diced
.5 cup Chicken, cut into thin strips
.5 cup Shrimp, fresh raw, cut into thin strips
2 Eggs
4 cups Rice Stick Noodles, BKM Chantaboon, Soak in Warm Water until Al Dente
1 cup Bean Sprouts
4 sticks Green Onions, Scallions cut into 2" strips
.25 cup Peanuts, Dry Roasted, Chopped

Steps:

Sauce, Mix first 6 ingredients. Make larger batch for future.
Mix: Sugar, Tamarind Paste, Lime Juice, White Vinegar, Fish Sauce, & Sriracha Chili Sauce.
Cook in Wok:
Pre Heat Wok,
Add: Vegetable Oil, Garlic, Dried Shrimp, Pickled Radish, & Stir up.
Add: Tofu, Chicken, Shrimp.
Stir and move ingredients around to sides.
Add the eggs to the center, and gently break the yokes, but do not scramble.
Let eggs start to cook, and slowly mix the ingredients from sides into the eggs.
Soak Rice Noodles in warm water until Al Dente.
Add Rice Noodles, and fold all ingredients
Cook until shrimp, and chicken are a little over half way cooked.
Noodles should go from Al Dente to almost cooked
Add Pad Thai Sauce
Set half of the Bean Sprouts, and Scallions on the top and fold the other ingredients over the top to steam them. Do not let sprouts and scallions scorch on hot wok.
Add half of the peanuts to the sprout, scallion nest.
Cook till ingredients are cooked, and sauce is reduced.
Plate on 2/3's of plate,
Add remaining fresh Bean Sprouts, Scallions, and Peanuts to bare side of plate.
Bon Appetite, Enjoy!