Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Push ingredients in the skillet to one side and let the oil settle in the center of skillet.Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the oil and coat the skillet completely. Heat a large cast-iron skillet over high heat.Place on the serving platter and hold for plating. If using, cut the banana leaf into round shapes using an overturned bowl.For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce.

You'll burn a few before you get the knack for it.

And we typically finish this dish with garlic chives vs. The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. My family was among the first to introduce this dish to America nearly 50 years ago and the American version differs slightly from the native one. Once they look soft enough to eat right out of the pan but slightly al dente, add the sauce to finish the cooking. Allow them to begin to yield and marry with the hot oil and other ingredients. They first get pan-fried with all the ingredients. First you soak them in warm water and they begin to absorb and soften. There's a delicate dance with the noodles because they cook in three stages. The most famous Thai dish in America! Making a good Pad Thai takes time.

Pad thai america's test kitchen