1 package Pad Thai Noodles
1 pound protein of choice (diced chicken breast, shrimp, firm tofu or a combination)
For Sauce:
1/3 Cup Fish Sauce
1/3 Cup Soy Sauce
1/2 Cup Palm Sugar (or Brown Sugar)
2/3 Cup Tamarind Concentrate
2/3 cup White Vinegar
1 TBS Garlic Powder
Sriracha to taste
For toppings:
1 bell pepper, julienned
1 carrot, julienned
1/2 bunch green onions, sliced
1 1/2 cup bean sprouts
1/2 cup unsalted peanuts, chopped
1/2 cup cilantro, chopped
1 T sesame seeds (optional)
1 T red pepper flakes (optional)
Prepare the pad thai noodles according to package directions.
Combine sauce ingredients in small sauce pot and bring to a simmer until thick (15 to 20 min)
Adjust and taste for seasoning.
Saute the chicken, if using until browned and fully cooked. If using shrimp saute until opaque. If using tofu saute until heated through. Transfer to a plate.
Saute the bell peppers until just browning and transfer to a bowl. Saute carrots until they begin to soften and transfer to a bowl.
Return the chicken and/or shrimp or tofu to the pan and add the drained noodles, vegetables and sauce. Toss until well coated. Garnish with peanuts, cilantro, sesame seeds and red pepper flakes.
Sear off