Shortcut Pad Thai

I love my Shortcut Yakisoba so much that I keep looking for ways to make other noodle dishes in the same simple style.

Pad Thai Sauce (adapted from Cook’s Illustrated Best Asian Recipe collection):

• 2 Tbsp tamarind pulp, soaked in 3/4 cup boiling water for 10 mins and strained (to yield 2/3 cup) OR 1 Tbsp tamarind concentrate, stirred into 2/3 cup hot water. [Both can be found at Asian grocery]
• 3 Tbsp fish sauce
• 3 Tbsp sugar
• 1 Tbsp rice vinegar
• 3 garlic cloves or 1 tsp garlic powder
• Pinch cayenne or a squirt of Sriracha

Stir-fry elements:

• Rice stick noodles, 8-10 oz: Pour 6 cups boiling water over noodles, stir, soak 10 mins (Stir halfway thru). Drain, rinse, set aside.
• 3-4 eggs
• 1.5 cups preshredded carrots
• 3 cups shredded cabbage (I like napa cabbage for this recipe)
• 1-2 cups precooked meat – chicken or shrimp (or tofu to make it vegetarian)
• 1/2 cup roasted, salted peanuts, chopped 
• 2 green onions, sliced
• Juice of half a large lime

Optional additions:

• 1 large shallot, thinly sliced
• Sliced radishes
• Chopped cilantro for garnish

1. Cook eggs, set aside
2. Saute carrots (and shallot if using.) Add drained noodles and pour sauce over. Cook and stir until noodles are soft.
3. Stir in pre-cooked meat and eggs, then turn off heat and stir in raw shredded cabbage, 1 Tbsp lime juice, green onions, chopped peanuts. Top with radishes, cilantro, and/or more Sriracha.