Pad Thai Gai Tam Goong
From the home of: David Dawson, recipe from “The Pantry”
Notes:
Ingredients:
1 lb fresh Pad Thai rice noodles (I like Rama brand)
For the sauce:
6 tablespoons of tamarind puree from tamarind brick
110 grams of palm sugar
1/4 cup fish sauce
3 tablespoons oyster sauce
1 tablespoon smoked paprika
For stir fry:
3 eggs, lightly beaten
¼ cup safflower oil or vegetable oil, divided
4 cloves garlic, minced
10 ounces boneless skinless chicken thighs, thinly sliced
8 large shrimp, peeled, deveined, tailed left on
2 cups bean sprouts
4 stalks scallions, roots removed and cut into 1 inch pieces
½ to 1 cup chicken or vegetable broth plus more or less as needed
½ cup of roasted and chopped peanuts, divided
For serving:
Lime wedges
Prik bon (Dry roasted red chili flakes)
2 cups bean sprouts
Process:
Step 1
Soak the rice noodles in warm water for at least 30 minutes. Strain before using.
Step 2
In a small saucepan over medium low heat, whisk together the tamarind puree, sugar, fish suacem oyster sauce, and paprika. Cook until incorporated and bring to a slight boil. Remove from heat. Set aside to cool.
Step 3
In a small bowl or container, crack the eggs and beat them lightly with a fork or spoon. Set aside.
Step 4
Heat a wok or pan over medium high to high heat. Add in 2 tablespoons of the oil. Once oil is heated, add in the garlic and cook for 30 seconds. Add in the chicken and cook for 5 to 7 minutes then add the shrimp and coo for 3 to 5 minutes. Take care to not over cook the shrimp.
Step 5
Push everything in your wok to one side and pour in the eggs on the empty side of the wok. Cook and scramble the eggs until mostly cooked then mix it with the chicken and shrimp. Panfry for a few more minutes until some char forms on the eggs and chicken. Put mixture into a bowl and keep it nearby.
Step 6
Add the last 2 tablespoons of oil into the empty wok. When oil is ho9t add in the noodles and mix well then add the chicken broth to help cook the noodles more evenly.
Step 7
Once the broth is absorbed into the noodles, add the bean sprouts. Mix well then add the prepared sauce and coat the noodles and spouts.
Step 8
Gently toss the noodles in the sauce until absorbed. Then add in half of the chopped peanuts and most of the scallions (leave some to sprinkle over the noodles when you serve it) and the chicken, shrimp, and egg mixture. Mix well. Give it a taste if the noodles are not cooked to your liking add more chicken broth to soften them up. When noodles are cooked take it off the heat.
Step 9
Eat while hot. Serve with the remaining peanuts, scallions, bean sprouts, lime wedges and spicy ground chili peppers. Enjoy!