|Stir Fry Noodles||1 box|
|Vegetable Oil||1/4 cup|
|Water Chestnuts||1 can|
Pad Thai Sauce
|Fish Sauce||4 tbsp.|
|Rice Wine Vinegar||1 tbsp.|
|Tamarind Paste||3 tbsp.|
Pad Thai Garnishes
|Peanuts (unsalted)||1/4 cup, crushed|
|Green Onions / Scallions / Garlic Chives||4|
* This recipe is used with chicken but can be substituted for beef, shrimp, tofu, or any other desired protein.
Heat a wok or large skillet over high heat.
Coat wok completely with oil.
When the wok starts to smoke, add the garlic and cook, stirring often, for 5 seconds.
Add the tofu and shrimp and cook until they begin to soften, 3 to 4 minutes, stirring often.
Add the chicken and cook, stirring, until no longer pink, about 1 to 2 minutes.
Push ingredients in the skillet up the side and let the oil settle in the center.
Crack the eggs into the middle and let set until half-cooked, about 30 seconds, then lightly scramble.
Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn.
Add the drained noodles and cook until softened, 2 to 3 minutes. Reserve the noodle soaking water.
Add the pad thai sauce and fold together until all the liquid is absorbed, about 2 minutes.
Place half of the bean sprouts, half of the crushed peanuts, and the garlic chives (or scallions) in the center of noodles, then spoon some noodles over them to cover and let steam for 30 seconds.
If the skillet seems dry, add a small amount of the noodle soaking water.
Transfer to a serving plate, and garnish with the remaining bean sprouts, peanuts, and lime.