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1
Heat the oil in a wok.
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2
Add the garlic and stir-fry until golden brown.
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3
Add the meat and shrimp and keep stirring until the shrimp changes color.
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4
Remove the shrimp to prevent overcooking and set aside.
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5
Add the noodles.
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6
They will stick together so stir fast and try to separate them.
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7
Add a little water, stirring a few times.
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8
Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed.
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9
The noodles should appear soft and moist.
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10
Return the cooked shrimp to the wok.
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11
Push the contents of the wok up around the sides to make room to fry the eggs.
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12
If the pan is very dry, add 1 more tablespoon of oil.
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13
Add the eggs and spread the noodles over the eggs to cover.
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14
When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
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15
Add chiles, peanuts, garlic chives and bean sprouts.
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16
Mix well.
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17
Remove to a platter.
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18
Serve with raw bean spouts and a few drops of lime juice.
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19
A viewer, who may not be a professional cook, provided this recipe.
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20
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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21
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy.
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22
Stir occasionally to prevent burning.
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Cook's Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with.
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24
Rather, make the dish twice.
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25
If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up.
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26
If it is an informal gathering, it is fun to let your guests cook their own noodles.
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27
You can buy premixed tamarind concentrate or make your own tamarind juice.
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28
Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes.
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29
Squeeze out the pulp and discard; the remaining liquid is tamarind juice.
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30
Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.
