Made with our Lavish Lime Olive Oil
For the Sauce:
- 3 tablespoons tamarind paste
- 6 tablespoons brown sugar, packed
- 4 tablespoons fish sauce
- 3 tablespoons oyster sauce
- 2 tablespoons chili garlic sauce
- 2 tablespoons preserved radish
- 1 tablespoon dry shrimp, minced
- 1 tablespoon lime juice
For Pad Thai:
- ½ pound chicken breast, boneless, skinless
- 1 tablespoon tamari sauce
- 1 teaspoon cornstarch
- 8-ounce dry Pad Thai noodles
- 3 tablespoons Calivirgin Lavish Lime Olive Oil
- 1 medium onion, thinly sliced
- 6 cloves garlic, minced
- ½ pound large shrimp, raw, shelled, and deveined
- 3 eggs, lightly beaten
- 2 cups bean sprouts
- ¼ cup green onions, thinly sliced
- ¼ cup dry roasted peanuts, finely chopped
- In a bowl, combine all sauce ingredients, and stir to incorporate.
- Use paper towels to pat-dry chicken. Slice thinly into bite-size pieces. Place the chicken pieces in a bowl along with the tamari sauce and cornstarch, mixing well. Set aside.
- Soak noodles according to package instructions. When done soaking, drain and rinse. Toss with a bit of oil to prevent sticking.
- While noodles are soaking, heat Calivirgin Lavish Lime Olive Oil over medium-high heat in a large pan or wok. Once the oil is hot, add onions and stir for 2-3 minutes, or until soft and translucent. Add garlic and stir for 1 minute longer. Add chicken and stir just until chicken is no longer pink in center. Add shrimp and stir until shrimp is almost opaque and not quite cooked through.
- Use a spatula to push ingredients in the pan to the sides, leaving an open well in the center of the pan. Add a bit more Calivirgin Lavish Lime Olive Oil in the center if needed. Crack the eggs into the open well, and scramble until cooked.
- Add the bean sprouts, noodles, green onions, peanuts, and prepared sauce to the pan. Stir gently to fully incorporate, 2-3 minutes or until the noodles are soft. Serve immediately.
Lavish Lime Olive Oil