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Ingredients

• Lime-Tamarind Sauce:
• 1/2 C. palm sugar, or 1/2 C. plus 2 Tbs. light brown sugar
• 3 Tbs. lime juice
• 3 Tbs. tamarind paste
• 1 tsp. salt
• 1/2 tsp. paprika
• Garlic-Chili Sauce:
• 3 Tbs. Asian fish sauce
• 1 Tbs. rice vinegar
• 1 Tbs. water
• 1 Tbs. sugar
• 1 Tbs. minced cilantro leaves
• 2 tsp. minced garlic
• 2 tsp. minced Thai green chilies or small fresh green Mexican chilies
• Noodles:
• 4 oz. dried rice noodles, linguine-sized
• 1 quart cold water
• Vegetable oil or peanut oil for deep-frying
• 2 oz. firm tofu, well drained, cut into 1/2-inch cubes
• 1 Tbs. unsalted butter
• 1 egg, beaten with 1 tsp. milk
• 2 Tbs. peanut oil
• 1 tsp. minced green chilies
• 1 tsp. chopped shallots
• 1 tsp. minced ginger
• 1/2 tsp. minced lemongrass
• 1 kaffir lime leaf, or 2-by-1/2-inch strip lime zest
• 1 Tbs. chopped cilantro leaves, plus sprigs for garnish
• 1/2 lb. boneless skinless chicken breast, cut into 1/4-inch-thick strips
• 1/2 C. bean sprouts
• 1/4 C. thinly sliced green onion, for garnish
• 2 Tbs. chopped dry-roasted peanuts
• 2 lime wedges, for garnish

Description

Wolfgang PuckServe My Pad Thai As Part Of A Pan-Asian Meal Or On Its Own, As A Simple Light Meal For Two. Instead Of The Chicken I Call For, Use Shelled And Deveined Fresh Shrimp Or Strips Of Pork, Beef Or Turkey. Or Leave Out Any Kind Of Meat And Enjoy P

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