Based on a recipe from Asian Noodles by Nina Simonds. I adapted the recipe to include chicken and tamarind paste. The end result was really close to the Pad Thai that you would order in a restaurant.
1/4 cup canola oil
1/2 pound large shrimp, peeled and deveined (26-30 count)
About a cup of shredded cooked chicken
2 large eggs, lightly beaten
2 tablespoons minced garlic
8 ounces flat rice stick noodles, softened in hot water and drained
2 cups fresh bean sprouts, rinsed and drained
1/3 cup fish sauce
1/4 cup ketchup
1 1/2 tsp. tamarind paste
1 1/2 tablespoons sugar
3 tablespoons water
3 tablespoons diced scallions, white and green parts
1/4 cup finely chopped dry-roasted peanuts
1/2 teaspoon crushed red pepper
2 1/2 tablespoons chopped fresh cilantro (or basil) – optional
1 lime, cut into wedges
1. Heat a heavy skillet over high heat.
2. Add 1 tablespoon of the oil and heat until hot. Add the shrimp and stir-fry until they turn pink. This will happen very quickly. Remove shrimp with a slotted spoon and set aside. Wipe out the pan.
3. Reheat the pan over medium-high heat. Add the remaining oil and heat until hot. Add the eggs and cook, stirring to scramble them, until just set.
4. Add the garlic and stir-fry until fragrant. Add the sauce and the rice noodles and toss for a few minutes, until the noodles have absorbed the sauce and are tender.
5. Add the shrimp and bean sprouts and toss to mix.
6. Transfer onto a serving platter and sprinkle with the scallion greens, peanuts, red pepper, and cilantro or basil (if using). Serve with lime wedges.
Should serve four.