Pad Thai Recipe

Start the dish by preparing the tamarind sauce. Soak the tamarind in about 5 tablespoons of hot tap water. Stir until you have a paste. Strain the juice from the pulp. squeezing the pulp in a small strainer. Discard the pulp. Place another 5 tablespoons water in a small saucepan. Add 2 tablespoons of the tamarind juice along with the remaining ingredients. Bring to a simmer and cook, uncovered, for about 10 minutes, stirring often. The color should look like a light brown syrup. You should have 3/4 cup liquid. If not, add additional water and heat again for just a moment. Store, covered, in the refrigerator for up to 2 months.

Have all ingredients ready before you start to chow. Otherwise you will overcook the noodles.
Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to a boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the bean curd. Be sure to pat the bean curd dry on a paper towel first so it will not spatter fat on you. Drain the bean curd and set aside.

Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and stir-fry for 3 to 4 minutes over medium-high heat.

Add the remaining ingredients, except the garnishes and stir for a few minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish.