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Pad Thai

Ingredients

• 1 1/2 ounces tamarind pulp ) (plus 1/2 cup boiling water; or 6 tbsp or 90ml tamarind concentrate
• 3 tablespoons dark brown sugar ) (or palm sugar, if you can find it
• 3 tablespoons fish sauce
• 2 tablespoons Thai black soy sauce ) (look for the “healthy boy” brand
• 1 teaspoon Thai sweet soy sauce ) (optional
• 1/4 teaspoon white pepper ) (to taste
• 8 ounces Pad Thai rice noodles dried
• 8 ounces chicken breast ) (thinly sliced
• 1 teaspoon Thai thin soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon water
• 1/4 cup shrimp ) (small, medium, large, or xl size; minced or processed into a coarse powder; dried
• 3 cloves garlic ) (sliced
• 2 shallots ) (thinly sliced; can substitute red onion; large
• 2 tablespoons preserved Thai salted radish preferred; or chinese mustard stem
• 3 eggs ) (beaten, preferably at room temperature; large
• 2 cups mung bean sprouts ) (washed and drained
• 1 cup Chinese garlic chives ) (cut into 1-inch pieces
• 2 tablespoons roasted peanuts ) (finely chopped
• 6 tablespoons vegetable oil ) (divided
• wedges lime ) (for serving

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