Start the New Year with Quick and Yummy Pad Thai

As the New Year begins, light dinners are ever popular for those who have resolutions to live healthier and to eat healthier. Pad Thai fits the bill. There are many variations of Pad Thai: Some include exotic items such as tamarind paste, pickled turnips or Korean red pepper powder. This recipe, made with ingredients from the , comes together quickly, so it’s important to have all the ingredients prepped and ready to go ("mise en place" as the French say).

Pad Thai

1 (248g) pkg. of rice stick noodles, ¼-inch wide

3 Tbsp vegetable oil

1 chicken breast half, diced into 1/2-inch pieces

½ lb of shrimp

½ lb of extra firm tofu, diced into 1/4-inch cubes

2 eggs

2 cloves of garlic minced

1 cup green onions sliced

1 cup bean sprouts

4 Tbsp pickled turnips, chopped

½ cup peanuts, chopped

¼ cup cilantro, chopped

1 lime, cut into 4 wedges 

Sauce

½ cup tamarind paste

½ cup fish sauce (nam pla)

1/3 cup brown sugar

1 tsp Korean coarse red pepper powder (not the same as red chili flakes)

Pour boiling water over the rice noodles and soak until soft about 10 minutes. In a small saucepan make the sauce, bring to a simmer and keep warm.

In a large sauté pan add the oil over medium-high heat. Add the chicken and stir fry until half cooked. Add the garlic, green onions, turnips, tofu and bean sprouts. Stir fry for about 2 minutes and push to the side of the pan.

Scramble the eggs on the free side of the pan for about 1 minute then toss with the other ingredients in the pan. Add shrimp and stir fry for about 1 minute. Add drained noodles and sauce, tossing until everything is coated well with the sauce and shrimp is cooked through. Serve sprinkling each dish with peanuts, cilantro and add a lime wedge.