Food: Pad Thai

What's a Thailand trip without having an authentic Pad Thai?

This is a photo of the Pad Thai we had. Looks super yummy right?

I tried cooking Pad Thai a long time ago, but it wasn't as good as the one we had in Thailand. Now that I tasted real Pad Thai, I am inspired to cook it again.

I found this authentic Pad Thai recipe that has great reviews, so I will try this one soon.

Pad Thai
Recipe from Savory Sweet Life

Ingredients:
* 1/3 cup fish sauce
* 1/2 cup palm sugar
* 1/2 cup tamarind juice concentrate
* 4 cloves garlic, minced
* 4 ounces dried rice stick noodles
* 6 tablespoons vegetable oil, divided
* 4 cloves garlic, minced cup red onion, thinly sliced
* 1 ½ cups thinly sliced chicken, beef, pork, shrimp, or tofu
* 1 egg
* 1 cup carrots, match sticks
* 1cup green onion cut diagonal in ½ inch segments
* 1 cup mung bean sprouts
* 1 cup cilantro
* 1cup toasted peanuts, chopped
* Lime wedge

Instructions:

1.  To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container. 
2. Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat. 
3. Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken, pork, beef, tofu or shrimp for 3-4 minutes. Remove meat/tofu/seafood into a small bowl. 
4. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. 
5. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. 
6. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. 
7. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!