Pad Thai and Back for the New Year

Hi - After a long hiatus, I have decided to post recipes again.  I'm not sure how often I'll be able to post but I will attempt to post a recipe a week.  One of my New Year's Resolutions!  I'll try to post the pictures, too. :)

We had this fabulous recipe for dinner last night.  Yum!  Hope you enjoy it.

Pad Thai
(Adapted from Martha Stewart Living)

16 ounces pad thai noodles (flat rice noodles)

• 3/4 cup tamarind juice *
• 1/4 cup soy sauce
• 1/3 cup chopped Thai palm sugar **
• 1/3 cup Thai fish sauce
• 1 teaspoon Sriracha
• 2 tbsp olive oil
• 1 onion thinly sliced
• 3 carrots peeled and grated
• 1 pound boneless skinless chicken breast thinly sliced
• 4 large eggs, lightly beaten

For Garnish

• Lime wedges
• Cilantro sprigs
• Sriracha
• Bean sprouts
• Chopped Fresh Tomato
• Sliced Green Onions
• Roasted Almonds

Directions

1. Pour boiling water over the rice noodles and soak for 20 minutes, drain, and reserve.
2. In a small saucepan, combine tamarind juice, soy sauce, palm sugar, fish sauce, and Sriracha. Bring to a boil, stirring, until sugar is dissolved and remove from heat.
3. Saute the onions and carrots and remove to plate.  Then fry up the beaten eggs and remove to the same plate. 
4. Saute the chicken until done and remove to the same plate. 
5. Add the sauce to the pan and bring to a boil, deglaze the pan, then stir in the noodles and cook until the noodles are hot and the sauce is absorbed.  Add the reserved carrots, onions, chicken and egg and toss to combine.

   
   

   Serve with any (or all) of the above garnishes.

   
   

   * tamarind juice can be substituted by combining 1 tblsp of lemon juice with the remaining 3/4 cup orange juice.
   
   ** palm sugar can be substituted with an equal amount of brown sugar