Classic Pad Thai

Instructions

• Soak the rice noodles in room temperature water for 30 minutes prior to cooking.
• In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, until the sauce thickens enough to coat the back of a wooden spoon. Remove the pan from the heat and set aside.
• Heat a large cast-iron pan or wok over high heat.
• Add the oil and chicken to the pan and cook for about 2 minutes, until nearly cooked through and nicely seared on all sides.
• Add the garlic, shallots, and turnips to the chicken and stir to incorporate.
• Move the chicken to the side of the pan and crack the egg into the open space. Break the egg up with a spatula or wooden spoon and stir to scramble.
• Add the soaked rice noodles and stir to evenly incorporate all ingredients, 1-2 minutes.
• Add 2-3 tablespoons of the reduced sauce and stir to coat the noodles.
• Add the tofu, green onions, and bean sprouts. Stir to incorporate then remove the pan from heat.
• Serve immediately with lime wedges, peanuts, more bean sprouts and green onions, and red chiles, if desired.
• Enjoy!