First, make your sauce.
5 T fish sauce + 1c water + 1.5 T lime juice + 1.5 T rice wine vinegar + 3.5 T sugar + 3/4 t salt + 1/4 t cayenne + 3 T chili pepper sauce.
Cut 1 pound of boneless, skinless chicken breast into 1-inch cubes. Coat in a little fish sauce.
I know, fish sauce smells horrible. But it tastes great. It brings out all the other flavors. You will love it!
Next, cut a quarter pound of firm tofu into 1/4-inch cubes. Toss in more fish oil.
Boil your noodles while you do your veg prep work. I couldn’t find pad thai noodles, so I used linguine. Perfectly fine!
Make an egg crepe! Whisk an egg. On low heat in a non-stick pan, cook the egg ‘pancake’ without stirring. When it is 80% cooked, flip it and finish. When cool, shred or slice the egg. If this seems too difficult, just scramble it up and add. Shh, no one will know.
Toast 1/2c of peanuts. Chop. Buy unsalted if you can!
Slice 3 scallions thin, on the bias.
Mince 4 cloves of garlic and 1-inch of ginger. Use the tip of a spoon to ‘scratch’ off the skin with ease.
Bean sprouts go well in this as well. I bought mine in a can (I only used half). You can find this in the Asian section at the grocery store (hopefully!).
Alright, time to impress yourself. :-p
Heat your wok or large frying pan on medium-high heat. Add 1 T of oil. Gently saute your chicken until cooked through. You don’t necessarily want color here, just to cook the chicken. It will be tender, not chewy in your noodles.
Add 1 T oil to the pan, then add the tofu and saute for 2 minutes. Remove all from the pan and set aside. Heat another tablespoon of oil. Saute your garlic, ginger, and scallions.
Add your noodles and your sauce to the pan. Stir for about 3 minutes, until the sauce thickens and absorbs into your noodles. Add the chicken, tofu, peanuts, bean sprouts, and shredded eggy goodness.
Remove from the heat. Add another tablespoon or so of lime juice.
DEVOUR THAT GODLINESS!