Spicy Pad Thai

Commonly found in most Thai restaurants or eateries, Pad Thai is definitely a no-fail when it comes to authentic Thai food. Know what? It was listed as number 5 on World's 50 Most Delicious Foods reader's poll compiled by CNN Go in 2011.

It's the ultimate street food with an exotic fish sauce flavour, hints of lime zest and
mild spiciness to it. For a vegetarian version, you can substitute the shrimps and chicken with fried firm tofu.

Ingredients:

   1/2 package Thai Flat Rice Noodles (pre-soaked in water or boiled according to instructions)
   1/2 cup Chicken Breast (sliced)
   6-8 Shrimps (de-shelled with tail attached)
   1 Egg
   2 tbsp Tamarind paste (mixed well in water)
   3 tbsp Fish sauce
   1 tsp Dark Soy Sauce
   2 tsp Lime juice
   2 tsp Sugar
   1 tsp Crushed Red Pepper Flakes
   Garlic (minced)
   Scallions (chopped into 2 inch strips)
   Bean Sprouts
   Crushed Roasted Peanuts

Instructions:

Heat the pan or wok with cooking oil and stir fry the minced garlic for a while before adding in the chicken strips and shrimps. Continue for about 15 more seconds with high heat and then add in the flat rice noodles and begin to add in the fish sauce, dark soy sauce and sugar and mix everything well. Continue to stir and add in the sugar and tamarind paste juice.

After that, just toss in the bean sprouts and scallions and stir fry again under high heat. Push the noodles aside on the other half of the pan and crack an egg on the wok surface. When the egg is still runny, mix in everything together and finally add in the crushed red pepper flakes according to how spicy you want it to be.

Serve immediately with crushed peanuts and drizzle with lime juice!