Pad Thai

Ingredients

Lime juice, fresh squeezed ½ cup (100ml)

Brown sugar or Palm sugar 2 tsp.

Chili paste (sambul olek and/or thai sweet chili) 1/3 tsp.

Tomato paste 1 tsp.

Paprika or cayenne pinch

Rice noodles 15 ounces (425g)

Garlic 1 Tbsp. (2 cloves)

Shallots 1 each

Crushed red pepper 1 tsp.

Preserved radishes 3 Tbsp.

Chicken stock ¼ cup (50 ml)

Egg 1-2 each

Bean Sprouts ½ cup (100ml)

Crushed Peanuts, toasted, for garnish garnish

Sesame oil

sesame seeds

cilantro

1 pound shrimp

2 chicken breasts or thigh meat cut up

Procedure

1. Mix the fish sauce and lime juice first to get your desired taste. Then add brown sugar, chili paste, tomato paste, and paprika. This should be made at least 24 hours in advance. (don't worry about the 24 hours!)
2. Soak the rice noodles according to package instructions about 30 minutes in hot water. Drain
3. Saute chicken then shrimp with garlic.
4. Sauté in a neutral oil (peanut or sunflower plus some sesame oil added for flavor). The garlic, shallots, radishes, crushed red peppers, phad thai sauce and chicken stock. Reduce sauce until syrupy consistency.
5. Add the noodles and sauté just until the noodle become soft.
6. Add an unscrambled whole egg. Break up as cooking, but not scrambling. Add some toasted sesame seeds and chopped cilantro.
7. Add the bean sprouts and quickly sauté at the end.
8. Serve garnished with crushed peanuts and fresh sprouts, a sprinkle of fresh lime and cilantro.