Drain the noodles and cut into 6- to 8-inch lengths with kitchen shears. Heat a wok or large nonstick frying pan over medium-high heat until hot. Add 1 tablespoon of the vegetable oil and swirl the wok to coat. Add the shrimp and cook in a single layer until the bottom halves are opaque, about 1 minute.
Pat the chicken down to dry, slice the chicken into thin strips, and marinate with light soy sauce, fish sauce, cornstarch and water. Cook the chicken. In a wok or large non-stick skillet, heat 2 tablespoons of vegetable oil until hot. Add the chicken and sear until golden and just cooked through about 2-3 minutes.
Mix tamarind juice, fish sauce, vinegar, sugar and paprika in small bowl. 2 HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant.

Rinse in cold water and drain well. High a pan or wok over medium high heat. Cook your protein until almost cooked through then add the eggs and scramble. Next, raise the heat to high and add the Chinese broccoli, noodles, and pad see ew sauce. Quickly toss to combine until the noodles are coated in the sauce.

Cook noodles in a saucepan of boiling water for 3 minutes or until just soft, then drain well. Heat oil in a wok or large frying pan. Add chicken in two batches and stir-fry for 5 minutes or until . 349 78 18 2 473 289 485 298

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