Stir-fried noodles

Directions

1. To prepare the pad sauce: Mix together the tamarind paste and the boiling water in a medium bowl. Wait 2 minutes for the tamarind paste and boiling water to meld. Press the tamarind paste through a fine mesh strainer. In a medium saucepan, heat the strained tamarind juice, fish sauce, palm sugar and salt together. While the pad sauce is heating up, add the chili flakes (adjust to taste).

2. Once it is to your spice level, turn off the heat and allow the mixture to cool.

3. In a large bowl, cover the rice stick noodles with hot faucet water. It will take about 15-20 minutes for your noodles to soften. Once the noodles have softened, drain the noodles and set aside.

4. In a large wok or pan, heat the wok with the 1 tablespoon of oil. Once the oil is heated through, cook the chicken until it is no longer pink.

5. Do not overcook the chicken. Remove the chicken from the wok and set aside.

6. In the wok, add 1 tablespoon of oil and stir fry the garlic, onions, scallions and eggs. Make sure you scramble the eggs. This should take about 2-3 minutes. Add the noodles and make sure the egg mixture is incorporated thorough out the noodles. Ladle about 1/4 cup of the Pad Thai sauce into the wok. Stir to make sure the sauce coats the noodles. To prevent your noodles from clumping together, make sure to stir often. You can add a drop of oil or a 2 tablespoons of water to the noodle to prevent lumpy noodles.

8. Taste the noodles to see if they are cooked. If the noodles are al dente, add the chicken and bean sprouts back to the Pad Thai. Cook for 2-3 minutes (so the chicken can be heated through).

9. Garnish with ground peanuts, ground dried shrimp, beansprouts and a wedge of lime. Serve immediately.

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