This pad thai is awesome

I am so happy with this easy to allergen-adapt pad thai recipe from Savory Sweet Life.

I made a few changes (noted below) to make the recipe allergy safe for me, and also to get more of a gingery-peanut flavor from the sauce.

The results were delicious, and served both of us with a generous lunch serving for me today.

Ingredients

• 1/3 cup fish sauce
• 1 cup palm sugar (note: I used half a cup of brown sugar instead)
  
• 1 ½ tablespoon white sugar
• 1 cup tamarind juice concentrate (note: I subbed the juice of a huge orange and a lime)
  
• 4 cloves garlic, minced
• 1 tablespoon natural peanut butter (My addition to the original recipe)
• 1 tsp fresh grated ginger (My addition to the original recipe)
  
• 4 ounces dried rice stick noodles (note: I subbed quinoa and corn noodles)
  
• 6 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• .25 cup red onion, thinly sliced (I used 1/4 of a yellow onion because that's what I had)
  
• 1 ½ cups thinly sliced chicken, beef, pork, shrimp, or tofu ( I used thin-sliced pork tenderloin, which I marinated in some of the sauce, plus the juice of another orange and and some minced ginger for 30 mins after slicing but before cooking)
  
• 1 egg (I used two egg yolks since I can't have whites)
  
• 1 cup carrots, match sticks
• .25 cup green onion cut diagonal in ½ inch segments
• 1 cup mung bean sprouts
• .25 cup cilantro
• .25 cup toasted peanuts chopped
• Lime wedge

Instructions

1. To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm and white sugar, tamarind concentrate, (peanut butter), and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
2. Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
3. Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken, pork, beef, tofu or shrimp for 3-4 minutes. Remove meat/tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!