Sweet, Tangy & Savory Pad Thai Recipe | Chef Joshua Weissman

Ingredients

• 2 oz (57g) seedless tamarind pulp
• ½ cup (120ml) boiling water
• 3 heaping Tbsp palm sugar, finely grated
• 2 Tbsp fish sauce
• 1 Tbsp Thai black soy sauce
• 1/2 lb (225g) boneless, skinless chicken breast, thinly sliced to about ⅓” (8mm) thick
• Kosher salt, to taste
• 1 tsp ground white pepper
• 2 tsp cornstarch
• 2 tsp Thai sweet soy sauce
• 8 oz (225g) dried pad Thai rice noodles
• ⅓ cup small dried shrimp
• 6 Tbsp (88ml) vegetable or canola oil, divided
• 2 shallots, thinly sliced
• 4 cloves garlic, thinly sliced
• 1.5 Tbsp finely minced zha cai, optional but highly recommended
• 3 large eggs, whisked together
• 1 cup Chinese garlic chives
• 1 cup mung bean sprouts, plus more to taste
• 4 Tbsp roasted peanuts, finely chopped
• 2 limes, cut into wedges