Pad Thai

16 oz flat rice noodles

1/2 C fish sauce

1/4 C soy sauce

1/4 C tamarind paste

1/8 C Sriracha

1/8 C creamy peanut butter

200 g (scant C) light brown sugar

6 T oil

1 bulb garlic, minced

10 oz bag matchstick carrots

16 oz shrimp or cubed chicken thighs or a combination

4 eggs, beaten

8 oz package snow peas or sugar snap peas

1 batch green onions, thinly sliced

1 batch cilantro, chopped

1 C dry roasted peanuts, chopped

2 limes

Soak noodles in hot water, cover, and set aside.

Stir occasionally to ensure noodles don't stick together.

In a 2 C measuring cup, combine fish sauce, soy sauce, and tamarind.

Add Sriracha, peanut butter, and sugar, and set sauce aside.

Heat 2 T oil over medium high in cast iron wok.

Add garlic and carrots and cook until vibrant.

Push to the side and cook peas and onions.

Remove vegetables, add 1 T oil, and cook shrimp/chicken.

Push shrimp/chicken to the side, add 1 T oil, and scramble eggs.

Remove shrimp/chicken and eggs, and add remaining 2 T oil.

Strain noodles and let oil get very hot.

Fry strained noodles.

Add sauce and cook until noodles are tender and sauce is absorbed.

Add vegetables, shrimp/chicken, and eggs, stirring well.

Remove from heat and toss with cilantro.

Garnish with peanuts and lime wedges.

tastesbetterfromscratch

Note:

This recipe has been simplified and doubled.

It also has double (so quadruple) sauce.