Pim's Pad Thai (from Chez Pim) | Recipe Binder

Ingredients

• vegetable oil (for frying)
• 12 oz. chicken (2 oz. per serving)
• 4 cloves (10g) minced garlic (about 1/2+ clove per serving)
• sauce (see below) (about 1/4 cup per serving)
• 1 lb. (500g) rice noodles, soaked in warm water to soften (but not too soft)
• 6 eggs (1 egg per serving)
• 1 lb. shrimp, peeled and deveined (4-6 shrimp per serving)
• 1 cup (155g) ground peanuts (1-2 tbsps per serving)
• 3-4 cups bean sprouts (1/2 cup per serving)
• 1/2 cup (75g) pickled turnips, chopped (1+ tbsp per serving)
• 1 cup garlic chives or green onions, chopped (2 tbsps per serving)
• more sprouts (garnish)
• fresh limes (garnish)
• sauce
• 1/2 cup (130g) tamarind paste (try sauce instead of paste for smoothness)
• 1/2 cup (120g) fish sauce
• 1/3 cup (75g) brown sugar
• 1 tbsp (9g) chili powder (to taste)