Pad Thai

Pad Thai has long been a family favorite at the Jolly house, however, it has been difficult to duplicate the taste of a quality Thai restaurant.  The most difficult part to this recipe is finding the ingredients for the sauce and cooking the noodles just right.  Kroger now carries many of these items, and the rest you can find at an Asian grocery. The pre-made sauce that you can find at the grocery store was never quite right.  Great Pad Thai should be light, fresh and have a balanced flavor.  This recipe is also free of gluten and dairy!

Ingredients

2 Eggs

Ground Pepper

4 cloves of minced Garlic

2 Green Onions - Diced

4 tbs of Tamarind Paste (or White Vinegar)

4 tsp Fish Sauce

Ground Chili Pepper

1 Lime

1 Package of Thai Rice Noodles

Coconut Oil

2 cups Bean Sprouts

1/4 cup of chopped dry-roasted cashews

1/2 pound of cooked, peeled and deveined Shrimp

1/2 pound of cooked chicken cut into bite size pieces

Preparation

Cook the Shrimp and Chicken and set aside.

Fill a large pot with hot water (not boiling) and let the noodles soak for 10 minutes.  When ready for the skillet the noodles should be flexible and not soft.  They also should not have expanded.

Mince the garlic, Dice the onions, chop the cashews and set aside.

Using a wok or a large skillet brown the green onions and garlic on Medium High.

Drain the noodles and add them to the skillet.  Continue to stir to keep from sticking.

Add tamarind, fish sauce, and chili pepper.

Push the noodles to the side and crack the eggs in the skillet.  Scramble until almost cooked and the fold the eggs into the noodles. 

Taste one of the noodles. If the noodles are not yet soft add a little water and continue cooking.

When the noodles are ready, add the Shrimp, Chicken, Bean Sprouts and Cashews. 

Stir everything together a few times.  The noodles should be soft, dry and very tangled.

Serve and Enjoy!