The Easiest Pad Thai

pressureluckcooking.com

Stephanie

subheading: THE NOODLES:

1 pound rice noodles (medium to large, about as wide as linguine or fettuccine, but any will do; see Jeff’s Tips)

subheading: THE SAUCE:

½ cup tamarind paste or concentrate (I use the Tamican brand)

½ cup light or dark brown sugar

¼ cup fish sauce

2 tablespoons oyster sauce or soy sauce

1 tablespoon rice vinegar

Juice of ½ lime, plus more 1 lime sliced into wedges for garnish (optional)

1 teaspoon cornstarch

¼ cup sesame oil

1 to 2 pounds chicken breasts, sliced into ¼-inch cutlets, lightly rubbed with some garlic salt and cut into bite-size pieces

4-8 ounces extra-firm tofu, diced (optional)

1 large carrot, peeled and sliced into matchsticks

1 bunch scallions, sliced into 1-inch pieces

⅓ cup loosely packed Thai basil leaves or fresh tarragon

3 cloves garlic, minced or pressed

2 large eggs, well beaten

½ cup dry roasted peanuts, crushed, plus more for topping

½ to 1 cup bean sprouts (optional, fresh or drained from a can)

Fresh cilantro, chopped, for topping (optional)

Directions at pressureluckcooking.com

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