Pad Thai

​What You Will Need:
Sauce
2          TB                   Fish Sauce
¼          c.                   Tamarind Juice
¼          c.                    Palm Sugar
1/8        tsp.                 Salt
1           TB                   Wh. Vinegar
1/2        tsp.                 Chile Sauce
1 ½       TB                   Lime Juice
                       
Dish
2          TB                    Oil
4          cloves               Garlic
1          TB                    Shallots
1 1/2    TB                    Pickled Radish
1-1/2    c.                     Protein (chicken, etc.)
2          ea.                   Eggs
4          c.                     Rice Noodles
3/4       c.                     Sauce
1          c.                     Bean Sprouts
4          ea.                   Green Onion
                       
Garnish
1          c.                     Bean Sprouts
2          ea.                   Green Onion
1          tsp.                  Hot Chiles
1/4       c.                     Peanuts
1          ea.                   Lime   
1/4       c.                     Cilantro
1/4       c.                     Thai Basil

What You Do:
Day Before
1.  Mix all ingredients for the sauce.
2.  Chop the Green Onion, Chiles, Cilantro & Peanuts
3.  Cook the Rice Noodles

Day of
1.  Heat the oil in a wok or large frying pan.
2.  Sautee Garlic and Shallots for 2 min.
3.  Sautee Pickled Radish for 3 min.
4.  Add the Chicken and Stir around.
5.  Create a space in the pan for the eggs.
6.  Pour the eggs in and cook for 30 sec.
7.  Mix the eggs in with the rest of the food
Keep stirring this whole time!
8.  Add the sliced Green Onions and Bean Sprouts
9.  Add the Noodles.
10. Add the Sauce and mix it all up.
11. Let cook for another 5 min.
12. Plate it up and add garnish