Pad Thai

1. Preparation

Gather all ingredients and kitchen utensils.

Rice noodles should be soaked in warm water for about 20 minutes until softened, then drained.

Chop the garlic and scallions finely.

If using chicken or tofu, cut into bite-sized pieces. If using shrimp, peel and devein.

Prepare a sauce by mixing tamarind paste, fish sauce, sugar, and chili powder in a bowl.

2. Cooking

Heat a wok or large skillet over medium-high heat and add oil.

Add the chopped garlic and sauté for about 30 seconds or until fragrant.

If using chicken or tofu, add it to the pan and stir-fry for about 3-5 minutes until cooked through.

Next, add the shrimp if using, and cook until they turn pink (about 2 minutes).

Push the cooked meat/seafood to one side and add the soaked rice noodles to the pan. Stir together.

Pour the sauce over the noodles and toss everything together for 2-3 minutes until well combined and heated through.

Add the beaten eggs and cook, stirring gently, until the eggs scramble and are fully cooked.

Finally, mix in the chopped scallions and remove from heat.

3. Serving

Plate the Pad Thai and garnish with chopped peanuts, fresh lime wedges, and additional scallions or cilantro if desired.

Serve immediately while hot.