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Pad Thai Adapted from Chez Pim and Martha Stewart
Chez Pim's Pad Thai
Martha Stewart's Pad Thai
First seen in the Martha Stewart Show January 2010
6-8 servings

Ingredients:
For the Sauce:
  • ½ cup Tamarind Juice
  • ½ cup Fish Sauce
  • ½ cup Palm Sugar
  • 1 tsp. Chili Powder
For the Pad Thai:
  • 1 Bag of Rice Stick Noodles (16oz)
  • Up to 1 egg per portion
  • 1 Tbsp Ground, Roasted and Unsalted Peanuts
  • 3 cups chopped Scallions
  • 3 cups Pickled Turnip, Chopped
  • 6 cups Beansprouts
  • 3 cloves of Garlic. Chopped
  • 3 Tbsp oil
  • 12oz Chicken cut into small pieces OR 6 cups of bite-sized firm tofu 

Instructions:

For the Sauce and prep:  
  1. Combine the first three ingredients in a small pot on medium low heat. Stir over heat until melted. Once melted add the chili powder. If you like your Thai food spicier, add more to taste. Once simmering take the sauce off the heat.
  2. To prepare the noodles bring a medium pot of water to a boil. Place your rice stick noodles in a large mixing bowl and pour the boiling water over them. Once noodles are covered, let them soak in the hot water until pliable but still firm in the center, about 7 minutes. Stir occasionally to prevent the noodles from sticking to one another. Once the noodles have finished soaking drain and rinse them in cold water. 
Per Serving (each is cooked separately)
  1. Divide your Rice Stick noodles into six portions.
  2. Place a large wok over medium high heat and once hot pour in 3 tablespoons of oil.
  3. If you would like Chicken Pad Thai first place 2 oz. of chicken in the wok until a little over half cooked (2 mins.) Add a Tbsp of the sauce you prepared earlier. Add a half a clove of garlic to the wok. (In the case of Tofu Pad Thai- Add the tofu and Garlic and cook until tofu starts to brown).
  4. Next add one of your six portions of noodles and another ¼ cup of sauce. Stir constantly. Continue until noodles are fully cooked (soft). 
  5. Move the wok’s contents to one side and add an egg to the empty center. After egg is cooked mix the noodles and chicken back in.
  6. Add peanuts, pickled turnips and bean sprouts. After a minute add the scallions. 
  7. Take off the heat and serve. Rinse out Wok with warm water and Repeat steps until all six servings have been prepared.
Note: Pad Thai is often served with a lime wedge and extra ground peanuts
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