Chicken Pad Thai. Bouncy rice noodles stir fried in a sweet, tangy, savory sauce with juicy chicken, eggs, tofu and fresh vegetables. A popular dish served at Thai Restaurants that you can make at home.
Season sliced chicken thighs with salt. Set aside.
Finely chop palm sugar.
To make your tamarind concentrate: submerge tamarind pulp in ⅓ cup hot boiling water and soak for 3 minutes. Allow for it to cool and then with your hands, squeeze and massage the pulp as best you can, until it dissolves in the water. Strain as much as the tamarind paste through a fine sieve, discarding the seeds keeping the paste. This is your tamarind paste.
In a non stick wok on low medium heat, pour in palm sugar. Allow this to caramelize for 2-3 minutes.
Mix tamarind paste with caramelized. Then mix in fish sauce. Remove sauce from wok and set aside in a small bowl.
Soak your rice noodles in very hot boiling water for 5 minutes (no more) until limp. Strain immediately. Set aside.
Over medium heat, add 2 tsp avocado oil and your chicken. Fry chicken until cooked. Remove from heat and set aside.
Add 2 tsp of oil. Fry shallots and garlic for 20-30 seconds.
Add firm tofu and cook for 1-2 minutes.
Toss in rice noodles and sauce mixing everything together.
Add ¼ cup of water and mix with noodles. Cook for 7 minutes. After the 7 minute mark, taste noodles to check if they are chewy and soft. If not, add another ¼ cup water and cook until noodles are to your liking.
Mix in chicken, then push everything to the side.
Add remaining oil into the empty space of wok. Pour in eggs. Scramble them first and then mix in with noodles.
Mix in bean sprouts and garlic chives for 20 seconds. Remove off heat.
Optionally serve with limes and crushed peanuts. Enjoy!
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