|Stir Fry Noodles||1 box|
|Coconut / Vegetable Oil||1/4 cup|
|Water Chestnuts||1 can|
|Fish Sauce||4 tbsp.|
|Rice Wine Vinegar||1 tbsp.|
|Tamarind Paste||3 tbsp.|
|Peanuts (unsalted)||1/4 cup, crushed|
|Green Onions / Scallions||4|
To begin making Pad Thai, heat a pot of water to boil.
Once boiling, remove from burner. Add noodles and cook to package instructions.
Drain the noodles (saving a bit of the warm water), rinse the noodles under cold water, then set aside.
Heat a wok (or large skillet) over medium high heat. Coat completely with oil. Add in the garlic, stirring often, while the oil is heating up.
Once completely hot, add in the shrimp / tofu, stirring often, and cook for 3 minutes.
*With every step of this, unless otherwise noted, you should be stirring often.
Add the chicken and cook until no longer pink, about 3 minutes.
Push all ingredients up the side of the wok, let the oil settle in the center.
Beat the eggs in a small bowl, then pour egg mixture into the middle of the wok. Let set until half-cooked, about 30 seconds, then lightly scramble.
Mix with the other cooked ingredients in the skillet, scraping up the bits from the bottom before they burn.
Add the noodles into the wok and cook for 2 minutes, stirring often.
Add the pad thai sauce and mix in until all the liquid is absorbed, about 2 minutes.
Place half of the bean sprouts, crushed peanuts, and garlic chives (or scallions) in the center of noodles, spoon some noodles over that to steam for 30 seconds.
If the skillet seems dry, add a small amount of the reserved noodle soaking water.
Transfer to a serving plate, and garnish pad thai with the remaining bean sprouts, peanuts, and lime.