Thai food is not particularly my area of expertise, but this pad thai turned out to be amazing. The first step is to make the sauce, I used the recipe in this link but with some minor modifications. I also like peanut sauce on the side, here's a simple recipe to follow. Keep reading below for more details about this dish
1/4 cup sugar
1/4 cup fish sauce
1/2 cup white vinegar
2-4 tbsp tamarind chutney (depending on how tangy you want the sauce)
1 chicken breast cubed
3 tbsp sesame oil
2 cups rice noodles
1/2 cup zucchini
1/4 cup shredded carrots
1/4 cup onions
1/4 cup mushrooms
1/4 cup green bell pepper
1/4 cup red bell pepper
1/4 cup bean sprouts (optional)
3 tbsp chopped peanuts
2 tbsp soy sauce
1 quartered lemon
handful cilantro leaves
1. Start off by soaking the rice noodles in room temperature water for 30-60 minutes (the directions on the packaging may be different, but this works best for me).
2. Whisk together the sugar, fish sauce, vinegar, and tamarind chutney (the chutney is usually already sweet, so if you decide to use tamarind paste instead, I would recommend changing the sugar to about 1/2 cup).
3. Next, chop up the veggies, zucchini, carrots, onions, mushrooms, and green and red bell peppers. Also crush the peanuts.
4. Whisk 2 eggs (optional to sprinkle salt and pepper for extra flavor). Cook the eggs scrambled style in a small pan with 1 tbsp sesame oil.
5. In a separate wok, use the remainder of the sesame oil to sautee the chicken cubes. You may season with salt, pepper, and crushed red peppers for extra spice. In the process, add half of the sauce prepared.
6. Add in the chopped veggies, soy sauce and the other half of the sauce.
7. When veggies are almost cooked, add the eggs, 2 tbsp peanuts, and drained rice noodles.
8. Sprinkle with chopped peanuts, cilantro leaves, and bean sprouts (optional). Serve with lemons and peanut sauce.