Chicken Pad Thai

Ingredients

• 5 tablespoons water
• 2 tablespoons tamarind concentrate
• 4 tablespoons organic coconut palm sugar
• 1 tablespoon fish sauce
• 6 ounces dried rice stick noodles, 1/4-inch wide
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 3 ounces thinly sliced cooked chicken breast
• 1/2 red bell pepper and julienne
• 1 carrot, peeled and julienne
• 2 bunches green onion cut into 2 inch pieces
• 3 ounces cubed firm tofu, cut into 1/2-inch pieces
• 1 egg
• 1/4 cup chopped roasted peanuts
• 1/2 cup bean sprouts
• 1/4 cup chopped cilantro
• 1 lime cut, quartered

Instructions

1. 1
   To make the sauce, combine the water, tamarind concentrate, palm sugar, and fish sauce in a small sauce pan.  Cook the sauce for one minute and remove from heat.
2. 2
   To cook the noodles, fill a medium large pot half way with water and bring to a boil.  Add the noodles and cover the pot with a lid and turn off the heat.  Set a timer for 10 minutes.  After 10 minutes, drain the noodles.
3. 3
   In a large saute pan or wok, heat the pan on high heat with 2 tablespoons of vegetable oil.  Add the garlic and after 10 seconds, add the noodles.
4. 4
   Add 2 tablespoons of the sauce to the pan and stir the noodles to distribute the sauce evenly.  Once the noodles absorb the sauce, add 2 more tablespoons.  Repeat this processes until all the sauce is nearly gone.
5. 5
   Quickly add the bell pepper, carrots, and green onions.
6. 6
   Continue to stir-fry the noodles for a minute.
7. 7
   Gently stir in the tofu and cook for a minute.
8. 8
   Add any remaining sauce.
9. 9
   Gently move the noodles and vegetables off to the side of the pot and break an egg and cook it until it looks partially scrambled.
10. 10
    Stir the egg in.
11. 11
    Transfer the noodles to a serving dish. Sprinkle the top with the roasted peanuts, bean sprouts, and cilantro.
12. 12
    Serve the Pad Thai with lemon wedges.