6 ounces pad Thai noodles
1/3 cup ounces tamarind sauce or white distilled vinegar
1/2 cup round large palm sugar, warmed, or granulated sugar
1 teaspoon paprika powder
1/3 cup fish sauce
1/4 cup vegetable oil
4 ounces small diced extra-firm tofu
5 ounces sliced chicken breast
2 tablespoons chopped Thai sweet radish or shallot
1 to 2 eggs
2 cups bean sprouts
1 tablespoon dried shrimp
Garlic chives or green onions, cut into 2-inch pieces, as desired
Chili flakes, as desired
To serve (optional):
Crushed roasted peanuts
Garlic chives or green onions
1. Soak pad Thai noodles in hot water for a few minutes. If using dried rice noodles you’ll need to soak in warm water first until soft, about 30 minutes.
2. Make the sauce: Over low heat, combine tamarind sauce (or white distilled vinegar), sugar, paprika and fish sauce. Bring to a boil then set aside.
3. Prepare the pad Thai: Warm pan over medium-high heat. Add oil and pan-fry tofu until firm and golden brown. Add chicken and radish and cook them halfway through. Add egg and cook, scrambling.
4. Add the noodles and stir-fry them a bit to soften. Add freshly made pad Thai sauce.
5. Once the noodles are ready, add bean sprouts, dried shrimp, green onions and chili flakes. Mix, then put on a plate with banana leaves. Serve with crushed roasted peanuts, lime wedges, chili flakes, banana blossoms, shredded carrots and cabbage.
6. (Make a vegan version by omitting shrimp and chicken, and substituting soy sauce for fish sauce.)