Coconut Chip Pad Thai
- 4 oz rice noodles
- 1/4 cup peanut oil
- 2 to 4 tablespoons tamarind paste
- 1/4 cup fish sauce (nam pla)
- 1/3 cup palm sugar
- 2 tablespoons rice vinegar
- 1/2 teaspoon ground chili pepper or to taste
- 1/4 cup chopped scallions
- 1 garlic clove, minced
- 2 eggs
- 1 small head Napa cabbage, shredded (about 4 cups)
- 1 cup mung bean sprouts
- 1/2 pound peeled shrimp, pressed tofu or a combination
- 1/2 cup roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro
- 2 limes, quartered.
- 1/4 cup Dang Coconut Chips
- Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft.
- Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.
- Meanwhile, put tamarind paste, fish sauce, palm sugar and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in chili pepper and set aside.
- Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute.
- Add eggs to pan; once they begin to set, scramble them until just done.
- Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, and then add shrimp or tofu (or both).
- When shrimp begins to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well.
- When noodles are warmed through, serve, sprinkling each dish with peanuts and coconut chips and garnishing with cilantro and lime wedges.