Pad Thai

Just look at these marvelous ingredients! Here's what we put together for a tasty meal celebrating the addictive and aromatic flavors of Thailand.















Prepare the following:

• 1/2 lime
• 1 egg
• 4 teaspoons fish sauce
• 3 cloves garlic, minced
• 1/2 teaspoon ground dried chili pepper or 1-2 Thai chilies thinly sliced (spicy)
• 2 tablespoons vegetable oil
• 1 1/2 cups chopped cabbage, carrots and celery (optional)
• 1 shallot or small onion diced
• 2 tablespoons sugar
• 2 tablespoons tamarind
• 1/2 package Thai rice noodles
• 1 chicken breast thinly sliced
• 1 cup cooked frozen shrimp
• 1/3 cup tofu - extra firm, julienned
  
• 1-1/2 cups fresh cilantro, chipped
  
• 2 tablespoons cashews or peanuts, roasted and chopped
  
• 1-1/3 cup bean sprouts, blanched and drained

Follow the directions for the Thai noodles. They are soaked in warm water for 15 minutes or so. While the noodles rehydrate, put the frozen shrimp in cold water to thaw. Tamarind must be made into a paste, so soak it in hot water for a few minutes, then strain. Drain both shrimp and noodles and set aside in separate bowls.















The actual cooking happens quickly so have all the prepared ingredients handy while you heat the wok. Add oil and the chilies, garlic, onion. Toss until the onions are soft. Add the chicken and stir fry until no longer pink. Add the fish sauce, sugar, tamarind and tofu. Stir fry a minute or two. Add the egg and stir fry. Add the shrimp, and rest of the veggies, including the bean sprouts. Stir fry a minute or two and add the noodles.

Add cilantro, toss and serve.















Garnish each serving with a wedge of fresh lime, cilantro and a sprinkle of nuts.
Viola!