Easy Sukhothai Pad Thai

Source: Modified from Sukhothai Pad Thai, allrecipes.com

Prep time: 20 minutes
Cook time: 10 minutes
Serving: 6 people

Ingredients:
1/2 cup white sugar
1/2 cup chicken stock
2 tbsp lime juice
1/4 cup fish sauce
2 tbsp tamarind pulp (optional, but recommended for authentic taste)
1 package dried rice noodles (12 ounces)
3 tbsp peanut oil (can substitute with canola oil)
1 1/2 tsp minced garlic
4 eggs
6 pieces of boneless, skinless chicken thighs (or shrimp, or totu)
1 1/2 tbsp white sugar
1 1/2 tsp salt
1 1/2 cups ground peanuts
1/2 cup pick;ed oriental radish
1/2 cup chopped fresh chives
1 tsp chili powder
2 cups fresh bean sprouts
1 lime, cut into wedges

Instructions:
1. Soak rice noodles in cold water until soft (about 20 minutes), drained.
2. Marinate chicken with salt and pepper, with a dash of fish sauce.
3. To prepare Pad Thai sauce: In a medium sauce pan over medium heat, blend sugar, chicken stock, vinegar, fish sauce, and tamarind pulp.
3. In a large skillet over medium heat, warm oil and stir fry chicken until cook. Add noodles and stir until cooked.
4. In a small sauce pan, scramble eggs until partially cooked, transfer to the skillet.
5. Stir in Pad Thai sauce, 1 1/2 tbsp sugar, and 1 1/2 tsp salt. Close the lid for about 5 minutes until the noodle soaked up almost all of the sauce. Stir in peanuts and radish and bean sprouts. Mix well. Add chives and chili powder.
6.Serve with lime on the side.

Note: If desire, can serve bean sprouts as a side for crunchy texture. When cooking tofu, add soy sauce for color and taste. The dish should be quite sweet, a bit tangy, and salty. Make sure the peanuts are unsalted, dry roasted.