Pad Thai

First, make the sauce

Take the tamarind pulp (a block about 1 x 2 in (2

5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste)

Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer

Discard the solids

To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper

Set aside

Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander

If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier

Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water

Set aside

Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor)

Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts

You want to have everything ready to go before you turn on the stove

Now you’re ready to cook! Heat 2 tablespoons of oil in your wok over high heat until just smoking

Add the chicken, and sear until golden and just cooked through

Remove from the wok and set aside

Add another 3 tablespoons of oil to the wok

Over medium heat, add the shrimp powder

Fry until fragrant and crisp, 2 minutes

Add the garlic, and cook for 30 seconds

Add the shallots and zha cai

Stir-fry for another 30 seconds

Turn the heat up to high, and add the noodles and sauce

Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up

Make a space on the side of the wok, pushing the noodles to one side

Drizzle 1 more tablespoon of oil in the open space, and pour in the beaten eggs

Use your spatula to fold them gently, scrambling them without breaking up the egg too much

When the eggs are about 70% done, stir-fry to distribute them into the noodles

Next, add the bean sprouts and the chives

Stir-fry to combine, letting the chives wilt

Add the chicken back in, and stir-fry to combine until everything is incorporated

Plate, top with the crushed peanuts, and serve!