Pad Thai

foodnetwork.com

ShawnaS

subheading: Pad Thai Sauce:

4 tablespoons (60 ml) Thai fish sauce

4 tablespoons (50 g) sugar

3 tablespoons (45 ml) bottled tamarind paste

1 tablespoon (15 ml) fresh lime juice

1 tablespoon (15 ml) unseasoned rice wine vinegar

1 tablespoon sweet paprika, for color (optional)

2 teaspoons chili sauce, such as Sriracha

subheading: Pad Thai:

3 to 4 cups medium-width rice sticks, soaked

Banana leaf, cut into circles, for plating (optional)

2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed or peanut oil

3 to 4 cloves garlic, roughly chopped

½ cup (95 g) Thai-style baked tofu, sliced

1 teaspoon dried shrimp

½ cup (95 g) chicken, cut into thin strips, 1-inch lengths

2 large eggs

4 teaspoons packaged salted turnip, minced

8 shrimp, peeled and cleaned

1 cup (240 g) bean sprouts

¼ cup (50 g) dry-roasted unsalted peanuts, crushed

3 to 4 garlic chives (or scallions), cut into 2-inch lengths on a bias

1 lime, cut for garnish

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