PAD THAI NOODLES: Tamarind and chicken/shrimp rice noodles by WAEL LAZKANI

Time: 1 hour, serves 6 ppl.

INGREDIENTS

• 4 Cups rice stick (3mm), soaked for 1 hour
• 4 Tablespoon vegetable oil
• 1 onion
• 1 garlic
• 1 Tablespoon chopped ginger
• 2 chicken breasts, cut into small cubes
• 15 large shrimps, chopped small
• 2 Tablespoon fish sauce
• 4 Tablespoon green onion, chopped
• 4 Tablespoon fresh coriander, chopped
• 4 Tablespoon crushed peanuts
• 1 lime
• 2 egg-omelet – cooked, cooled and cut into strips

 For the sauce:

• 1 cup  sweet chili sauce
• 150ml tamarind puree
• 100ml soy sauce
• 2 Tablespoon vegetable oil
• 1 garlic clove
• 1 thumb-sized ginger

METHOD

• First, mix all sauce ingredients and blend till smooth, using a drink or hand-blender. In a separate bowl, soak rice sticks in warm water for 1 hour. Drain when ready and set aside.

• In a large wok, add oil and turn heat to high. Add ginger, garlic, and onion. Fry for 1 min. Add the chicken, shrimp and fish sauce here and cook till ready.

• Add the sauce and cook till the center is boiling. Add noodles and cook, while stirring occasionally till tender. Should take around 5 min.

• Pour into a serving bowl and garnish with coriander, green onion, peanuts, and lime slices. Also, the omelet strips go on top if you are using them.

  AND VOILA! BON APPETIT!