Ingredients:

  • 3 tbsp tamarind paste concentrate
  • 3 tbsp fish sauce
  • 3 tbsp palm sugar, finely grated
  • 1 tsp chili flakes
  • 150g dried rice sticks (medium width)
  • 200g chicken breast, thinly sliced
  • 1/2 cup extra firm tofu, cut into batons
  • 1 tbsp dried shrimp, finely chopped
  • 1 tbsp preserved radish, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp shallots, finely diced
  • 2 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 1/2 cup garlic chives, cut into 2-inch lengths
  • 1/4 cup roasted peanuts, crushed
  • 2 lime wedges

Instructions:

  1. Place the 150g rice sticks in a large bowl of room temperature water for 25 minutes until they are pliable but still have a firm snap. Drain thoroughly.
  2. In a small bowl, whisk together the tamarind paste, fish sauce, grated palm sugar, and chili flakes until the sugar is dissolved to create the Pad Thai sauce.
  3. Heat a wok or large heavy-bottomed skillet over high heat with 1-2 tablespoons of oil. Add the 200g chicken slices and 1/2 cup tofu batons, stir-frying until the chicken is opaque and the tofu is lightly golden.
  4. Add the 1 tbsp dried shrimp, 1 tbsp preserved radish, 3 cloves minced garlic, and 2 tbsp diced shallots to the wok. Sauté for 30 seconds until fragrant.
  5. Add the drained noodles and the prepared sauce to the wok. Toss vigorously over high heat. The noodles will absorb the sauce and soften. If too dry, add a tablespoon of water at a time.
  6. Push the noodle mixture to one side of the wok. Pour the 2 beaten eggs into the empty space. Let them set for 15 seconds, then scramble lightly and fold back into the noodles.
  7. Add the 2 cups bean sprouts and 1/2 cup garlic chives. Give the mixture one final quick toss for 30 seconds to wilt the greens while maintaining a crunch.
  8. Remove from heat. Serve immediately topped with 1/4 cup crushed roasted peanuts and fresh lime wedges.