Ingredients:
8 oz of rice noodles
2 tablespoons of vegetable oil
4 cloves of garlic, minced
1/2 cup of diced tofu
1/2 cup of sliced chicken breast
1/2 cup of shrimp
1/2 cup of chopped peanuts
1/4 cup of tamarind paste
2 tablespoons of fish sauce
2 tablespoons of palm sugar
2 tablespoons of soy sauce
1 tablespoon of rice vinegar
1 tablespoon of chili flakes
1/4 cup of chopped cilantro
1/4 cup of chopped green onions
1/4 cup of bean sprouts
Lime wedges for garnish
Instructions:
Soak the rice noodles in warm water for about 20 minutes or until they are soft. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic, tofu, chicken, and shrimp, and sauté until cooked through, about 5 minutes.
Add the tamarind paste, fish sauce, palm sugar, soy sauce, rice vinegar, and chili flakes, and stir until combined.
Add the rice noodles, peanuts, cilantro, green onions, and bean sprouts, and stir until the noodles are well coated with the sauce and heated through, about 3 minutes.
Remove the skillet from the heat, and transfer the pad thai to a serving platter. Garnish with lime wedges.
