Pad Thai

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Pad Thai Recipe:
Pad Thai is the ultimate street food! It has been a while since I had a very authentic version of this (flavorful, fresh and lighter). The dish is Americanized in all the restaurants in Midwest (red and oily). While still searching for a place to have a good one, I will follow this recipe until then.

Ingredients:
Thai rice noodles -1/2 package (8-10 oz.)
Boiling water- 3 cups (to cook noodles)
Shrimp – ½ lb. (marinate with 1/4th tsp. red chili powder and salt) or Chicken- ½ lb. (marinate with 1/4th tsp. red chili powder and salt).
Bean sprouts- 1 cup (Optional)
Shallots – ½ cup
Additional regular onions- 1/4th to ½ cup (substitute or in addition to shallots)
Scallions- ½ cup
Garlic/Ginger- 2 tbsp. (minced)
Red or green chili- 1-2 (fresh, completely optional).
Chinese Chives- 1/4th cup (Optional)
Cooking oil – 2-3 tbsp. (for stir frying; preferably canola or vegetable oil)
Eggs- 2 (beaten)

Ingredients for sauce:
Tamarind paste – 2 tbsp.
Palm Sugar- 2 tbsp.
Fish sauce- 2 tsp. (Substitute with soy sauce if you prefer veggie version)
Lime juice- 2 tsp.
Rice wine vinegar- 2 tsp.
+
Spices:
Ground pepper- ½ tsp. (Use 1/8th black pepper and 1/8th white pepper if preferred)
Fresh ground dried red chili pepper – ½ tsp.
Salt to taste.

Garnishing Ingredients:
Peanuts – 4 tbsp. (Roasted, salted and chopped)
Lime- half (cut into wedges)
Cilantro- 1/4th cup (optional)
Additional Bean sprouts to garnish- 1/4th cup.

Method:
1. Cook the preferred choice of your meat (chicken or shrimp) after marinating with chili powder and salt (marinating is optional and is not done in traditional Pad Thai cooking).
2. Cook the noodles with water as per package instructions.
3. Prepare Sauce: In a bowl, mix tamarind paste, palm Sugar, fish sauce (Substitute with soy sauce if you prefer veggie version), lime juice and rice wine vinegar.
4. Heat cooking oil in a stir fry pan or wok. Add Garlic/Ginger (minced), add Shallots, onions (if using), add in the meat and stir for few minutes. Scramble the eggs in the center of the pot and add bean sprouts, chilies (if using) and chives.
5. Add the prepared sauce and stir for few seconds and add the rice noodles. Add additional spices at this time (pepper powder, salt and red chili powder).
6. Garnish with the garnishing ingredients. Peanuts (Roasted, salted and chopped), lime- half (cut into wedges), cilantro, additional Bean sprouts if preferred.

External links to the recipe:
http://allrecipes.com/Recipe/Pad-Thai-2/
http://savorysweetlife.com/2009/06/a-favorite-thai-stir-fry-noodle-dish-at-home-pad-thai-recipe/
http://www.thaitable.com/thai/recipe/pad-thai
http://www.bonappetit.com/recipe/pad-thai
http://www.foodnetwork.com/recipes/alton-brown/pad-thai-recipe.html#!

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