Pad Thai

Steps

1. 1

   Make the tamarind concentrate: place the tamarind pulp in a bowl and mix with 1/2 cup boiling water. Break up the pulp in the hot water, adding a little more water only if needed to dissolve it.

2. 2

   Press the tamarind mixture through a fine-meshed strainer and discard the solids.

3. 3

   Add the brown sugar, fish sauce, Thai black soy sauce, optional Thai sweet soy sauce, and white pepper to the strained tamarind liquid. Stir to combine and set the sauce aside.

4. 4

   Soak the rice noodles in hot water for about 20 minutes, then drain in a colander. If the strands are very long, cut them into 10- to 12-inch lengths to make stir-frying easier.

   Start 20-minute timer
5. 5

   Marinate the sliced chicken by combining it with the Thai thin soy sauce, cornstarch, and 1 teaspoon water. Set aside.

6. 6

   Mince the dried shrimp into a coarse powder, using a food processor if desired. Prepare the remaining ingredients: slice the garlic and shallots, prepare the salted radish or Chinese mustard stem, beat the eggs, wash and drain the bean sprouts, cut the chives into 1-inch pieces, and chop the peanuts. Have everything ready before turning on the stove.

7. 7

   Heat 2 tablespoons of the oil in a wok over high heat until just smoking.

8. 8

   Add the chicken and sear until golden and just cooked through. Remove it from the wok and set aside.

9. 9

   Add another 3 tablespoons of oil to the wok. Reduce the heat to medium, add the dried shrimp powder, and fry for about 2 minutes, until fragrant and crisp.

   Start 2-minute timer
10. 10

    Add the garlic and cook for 30 seconds.

    Start 30-second timer
11. 11

    Add the shallots and preserved salted radish or Chinese mustard stem. Stir-fry for another 30 seconds.

    Start 30-second timer
12. 12

    Turn the heat to high. Add the drained noodles and prepared sauce, then stir-fry to combine, lifting the noodles with a wok spatula to spread and separate them.

13. 13

    Push the noodles to one side of the wok to make an open space. Drizzle the remaining 1 tablespoon of oil into that space, then pour in the beaten eggs.

14. 14

    Fold the eggs gently with the spatula, scrambling them without breaking them up too much. When they are about 70% done, stir-fry them into the noodles.

15. 15

    Add the bean sprouts and garlic chives. Stir-fry to combine, letting the chives wilt.

16. 16

    Return the chicken to the wok and stir-fry until everything is incorporated.

17. 17

    Plate the Pad Thai, top with the chopped peanuts, and serve with lime wedges.