I like to make this during the week when we want something different and something that isn't labor intensive. There are shortcuts, such as using Tamarind Concentrate (time saver.) I use any noodles I have on hand even though it calls for rice noodles. In fact here I am using some whole wheat spaghetti. I tend to use whole wheat pasta when I am making enough for leftovers. The whole wheat will still have texture after reheating where sometimes the rice noodles become gummy. Here is my go to Pad Thai...
Ingredients: serves 4 (or 2 with leftovers)
4 skinless/boneless Chicken Thighs, cleaned and cut into bite size chunks
2 Scallions, thinly sliced
2 cloves of Garlic, minced
8 oz. Whole Wheat Spaghetti or Rice Noodles
1 lg. Egg, scrambled
1 c Bean Sprouts or another vegetable chiffonade (I am using spinach)
1/2 c Pickled Daikon, thinly sliced (if available)
1/2 c Crushed Peanuts
Grapeseed oil for cooking
4 T Tamarind Concentrate (I bought mine at an Asian Grocery Store)
3 T Thai Fish Sauce
3 T Sugar
1 t Red Pepper Flakes
Prepare all of the ingredients for the dish and have them ready to add to the pan.
Bring a pot of water to boil. No need to add salt since the sauce has plenty of sodium.
Cook the pasta/ rice noodles according to package instruction. Drain and rinse with cool water.
Heat a large pan over medium high heat. Add the chicken and cook until nice and brown.
Push to the edge of the pan and add the egg, break it up as it cooks and push it to the sides of the pan. Now add the garlic and cook for about 30 seconds.. Pour the sauce into the pan and stir everything together.
Turn the heat to low and add the noodles, tossing it with the chicken and egg.
Remove from the heat and put into bowls. Top with the pickled daikon, crushed peanuts, bean sprouts or other vegetable. You may add a wedge of lime if desired.