Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir First remove the seeds, then separate the pulp. Combine 2 tablespoons of tamarind pulp with ½ cup warm water and soak, then blend the softened pulp in water to create a paste. While this substitute will work, dried tamarind pulp may be hard to find, and fresh pulp will make a higher quality paste. 13. Whisk together sauce ingredients and set aside. Cook noodles according to package direction. Rinse and set aside in a colander. Preheat a skillet or wok over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Turn off heat, drain some of the liquid and place back on stove. Add the fresh shrimp and pork and cook, stirring and breaking up the pork, for 15 seconds. Push them to one side of the skillet. Crack the egg into the empty area of the skillet and turn the heat to medium (if you’re using a wok, keep the heat high). Preheat a skillet over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten egg into the skillet in the space you’ve created and use your cooking spatula to scramble the egg in the skillet. Instructions. In a small bowl, add all ingredients, and stir together until the brown sugar completely dissolves. 3 Tablespoons Fish sauce, 2 Tablespoons Soy sauce, 4 Tablespoons Tamarind paste, 3 Tablespoons Brown sugar. Set sauce aside until the noodles are fully cooked- this sauce does best added at the last minute! A Pad Thai Worth Making. 202 Ratings Dad's Pad Thai. 144 Ratings Pad Thai Quinoa Bowl. 79 Ratings Soy-Free Chicken Pad Thai. 1 Rating Carrie's Pad Thai Salad. 13 Ratings When the squash is ready, in a large skillet heat the peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Heat 1 tablespoon of oil in your wok over high heat until just smoking. Add the shrimp heads and shells. Stir-fry until all of the shells are bright orange, and add 2/3 cup water. When liquid comes to a boil, press the shrimp heads with your metal spatula to bring out the flavor and color. Cooking the Pad Thai. 1. Sauté the scallions and garlic. Place the other teaspoon of peanut oil in the pan. Turn the heat to high. Add half of the scallions and Sauté for 30 seconds. Add the garlic and Sauté for another 10 seconds. 2. Cook the eggs. zPR2f.