Pheasant Pad Thai | MeatEater Cook

Ingredients

• 2 pheasant breasts
• 5 oz. firm tofu
• 10 oz. of uncooked thick-size rice noodles
• 6 tbsp. palm sugar, packed (or packed light brown sugar)
• 7 tbsp. water, plus extra
• ¼ cup tamarind concentrate paste
• ¼ cup fish sauce
• 4 cloves of garlic, minced
• 1 shallot, minced
• 3 eggs
• 10-15 garlic chive stems, cut into 2-inch sections
• Large handful of raw bean sprouts
• Sambal Oelek chili paste, to taste
• Crushed peanuts, to taste
• Lime wedges
• Kosher salt, to taste
• 1/3 cup of vegetable oil, divided