Pad-Thai (Phad-Thai)

Since I have moved to Bangkok I have never stopped loving this place specially for the kind of food they serve. Pad-Thai or Phad Thai is one such dish I want every time. Its extremely tasty and one of the best dishes I have tried in Thailand. It is a popular street food made of stir-fried flat rice noodles. The noodles are flavoured with tamarind paste, shrimp paste, chillies, fish sauce and lime. Usually it include eggs, tofu, prawns or chicken , chopped peanuts, bean sprouts and pickled radishes or cucumber to garnish. This recipe is not the authentic way of making Pad Thai as I usually do not have most ingredients required for making authentic one and also my husband doesn't prefer the flavour of fish sauce. But this recipe does give a similar flavour. So here goes the recipe. This recipe uses tamarind paste and is actually the secret for authentic phad thai. Its very simple to make or you can buy a ready made store one too. 
Ingredients 
For the Sauce :

• Brown sugar- 3 Tbsp 
• Tamarind Puree or concentrate- 3tbsp
• Soy Sauce- 1 Tbsp
• Fish Sauce-1 1/2 tbsp (optional)
• Oyster Sauce- 1 1/2 Tbsp 
• Red chilli flakes - 1/8 tsp (optional) 

For Noodles: 

• Rice Noodles - 300 to 400 gm 
• Vegetable oil or canola oil - 3 Tbsp
• Chicken breasts- 200-300 gm , thinly sliced 
• Onion- 1/2 cup thinly sliced 
• Garlic pods- 4 , minced 
• Eggs- 2 whisked lightly 
• Bean sprouts - 1/2 cup 
• Carrots- 1 cup, Julienned 
• Spring onions- 3 , thinly sliced 
• Roasted peanuts- 1/4 cup (optional)
• Chopped coriander/ cilantro, lime wedges and chopped peanuts - For Garnish

Method: 

1. In a small mixing bowl whisk together the ingredients for the sauce and set aside.
2. Prepare the noodles as per packet instructions. (For details refer notes below.)
3. In a large wok or a large, deep skillet add oil and set it over medium heat.
4. Once hot, add the chicken and cook for 3 to 4 minutes. 
5. Add onion and sauté for another 5 minutes, then add garlic and sauté for 1 minute. 
6. Push the ingredients to the side, and in the middle add the eggs and cook until scrambled. 
7. Stir to combine.
8. Add prepared noodles, bean sprouts, carrots, and the prepared sauce. 
9. Cook for 3-4 minutes, then add the peanuts and green onions.
10. Continue cooking for another 5 minutes.
11. Remove from the heat and serve.
12. Garnish with chopped peanuts, cilantro and lime wedges. (optional)

Notes: 

• The best noodles for Pad Thai are flat rice noodles or ‘rice sticks’.Rice noodles are known for sticking together, so I recommend soaking the noodles in a pan of boiled water for around 3-4 minutes. Then drain them and run them under cold water to stop the cooking process. Add a teaspoon of  oil to prevent further sticking. 
• The sauce is secret ingredient for that authentic taste. But if you don't get ingredients or do not like certain ingredients like fish sauce and oyster sauce, you can add tamarind puree with garlic minced and some chilli cut with soy sauce and make the paste. 
• You can make this vegetarian by removing chicken and egg and adding more veggies like tofu, mushrooms etc. 

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