Shrimp or Chicken Pad Thai

Recipe by Jet Tila, Serves 2-3

Pad Thai Sauce Ingredients:

4 tablespoons fish sauce (soysauce can be used as a substitute)
4 tablespoons tamarind paste
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon Sriracha
4 tablespoons sugar

*If you like the noodles extra saucy, you might want to double the sauce recipe


Pad Thai Ingredients:

2 tablespoons vegetable oil
4 garlic cloves, chopped
1 1/2 tablespoons salted turnip, minced
1 teaspoon dried shrimp (optional)
1/2 cup super firm tofu, diced
2 eggs
8 fresh shrimp, peeled and cleaned (or 1 lb chicken breast or thigh)
1 tablespoon paprika
4 green onions, cut into 2-inch strips
1 cup bean sprouts
1/4 cup dry-roasted peanuts, chopped (optional)
3 cups rice stick noodles, rehydrated


Instructions:
Soak the noodles in warm water, and cover for 1 hour, to prep.

1. For the pad thai sauce: In a small bowl, combine fish sauce, tamarind paste, lime juice, vinegar, Sriracha, and sugar.
2. Cook shrimp ahead of time in a pan. Put about 1 teaspoon of oil in a pan and cook shelled shrimp for about 2 minutes, until just cooked. Do not overcook. Set aside.
3. For the pad thai: Put wok or large sauté pan over high heat, and add oil, making sure to coat the pan completely. When the pan starts to smoke, add garlic and stir for 5 seconds. Then add the turnip, dried shrimp, and tofu, stir-frying until they begin to soften, about 3-4 minutes.
4. Push ingredients in the wok to the side of the pan, and allow remaining oil to settle in the center of the pan. Crack eggs into the pan, making sure to break the yolks, and then lightly scramble until they're lightly cooked, about 30 seconds.
5. Add 3 cups drained noodles, and cook for 2-3 minutes, or until the noodles are soft. Add sauce mixture and paprika, and fold together until all of the liquid is absorbed, about 2 minutes.
6. Place most of the green onions and about half of the bean sprouts in the center of the noodles, and spoon some noodles to cover, allowing the vegetables to steam for about 30 seconds.
7. Stir in 3 tablespoons peanuts, and then garnish with remaining green onions, bean sprouts, and peanuts.