Pad Thai

• 2 whole Chicken Breast, Boneless, Skinless
• 3 Tablespoons Tamarind Puree
• 2 Tablespoons Grated Palm Sugar
• 13 cups Sweet Chili Sauce
• 13 cups Fish Sauce
• 1 pound Prawns (Shrimp), Shelled And Deveined
• 1 pound Rice Stick Noodles, Wide
• 2 cloves Garlic
• 2 Tablespoons Shrimp Paste
• 1 Tablespoon Ginger, Peeled And Finely Chopped
• 2 whole Small Thai Red Chilies, Seeded
• 1 Tablespoon Peanut Oil For Frying
• 3 whole Egg, Lightly Beaten
• 2 cups Bean Sprouts
• 4 stalks Green Onions, Sliced
• 13 cups Coriander (cilantro) Leaves, Raw, Coarsely Chopped
• 1/4 cups Roasted Unsalted Peanuts, Coarsely Chopped
• 1 whole Lime, Cut Into 8 Wedges

1. 1.
2. Cook the chicken breasts in a moderate oven until cooked through.
3. Shred apart using forks.
4. Set aside.
5. 2.
6. Mix together the tamarind**, palm sugar, sweet chili sauce and fish sauce.
7. Set aside.
8. 3.
9. Shell and devein prawns (shrimp we call them prawns in Australia!)
10. (and cut them into more manageable pieces if theyre as mutantly gigantic as the ones I currently am lucky enough to have sitting in my freezer.
11. I sliced them right down the middle, like butterflying but cutting all the way through).
12. Set aside.
13. 4.
14. Place noodles in a large heatproof bowl.
15. Cover with boiling water until they soften.
16. Drain noodles and set aside.
17. 5.
18. Blend or process or crush using mortar and pestle the garlic, shrimp paste, ginger and chili until you have a nice stinky paste.
19. 6.
20. Heat oil in wok and stir-fry spice paste until fragrant.
21. Add prawns, frying for a minute or so.
22. Add egg, stir-fry until the egg just sets.
23. Add noodles, tamarind mixture, chicken, sprouts and half of the onion; stir-fry, tossing gently until combined and everything is heated through.
24. 7.
25. Remove from heat; toss remaining green onion, coriander and nuts through pad thai.
26. 8.
27. Serve with lime wedges (and perhaps some extra sprouts, coriander and crispy fried onion pieces for good measure).
28. NOTE** If you cant find tamarind puree (which has a smooth consistency) and can only find tamarind pulp (quite chunky consistency) youll need to include an extra step in your method.
29. Soak 40 g tamarind pulp in 1/2 cup boiling water for 30 minutes, giving it a good stir/squish every now and then.
30. After the 30 minutes, strain the mixture over a bowl, pushing through as much of the pulp through the strainer as you can and making sure to scrape the underside of the strainer occasionally to collect all possible pulp.
31. Discard the solids left in the strainer and use the pulp/liquid mixture in the bowl as for the tamarind puree in the recipe.

chicken, tamarind puree, sugar, sweet chili sauce, fish sauce, shrimp, noodles, garlic, shrimp, ginger, red chilies, peanut oil, egg, sprouts, stalks green onions, coriander, peanuts, lime

Taken from tastykitchen.com/recipes/main-courses/pad-thai/ (may not work)