We're combining the best of Pad Thai and the Filipino national dish Pansit to create the savory layered flavor profile of sweet, salty, and sour from the combination of tamarind, fish sauce and lime juice along with a textural touch of peanuts in every bite.

Cook Time:10 min
Prep Time:40 min
Total Time:50 min
Yield:6 servings
Method:Stir fry
1. Soak the noodles in a large bowl of lukewarm or room temperature water and cook according to instructions on the packet. Noodles should be flexible (like al dente pasta), but not fully expanded and soft. When in doubt, under-soak. You can add more water while stir frying, if necessary. Drain well and snip into 6 to 8 inch lengths.

2. To make tamarind water, combine 4 ounces seedless tamarind pulp and 3 ½ cups water in a medium pot. Bring to a boil. Break up the pulp as it softens, then turn off the heat, cover and let the mixture sit until the tamarind is very soft (approximately 30 minutes). Using a whisk or wooden spoon, break or mash up any remaining large clumps, then strain mixture through a mesh strainer set over a bowl. Scrape and press the solids against the sides of the strainer to extract as much liquid as possible. Discards the solids. Stir liquid well before each use. Keep in fridge up to 1 week or frozen up to 3 months. If freezing, ice cube trays provide nice portion size. Transfer to an airtight container once they’re frozen solid.

3. For the simple syrup, combine 2 ½ ounces palm sugar, coarsely chopped, with ¼ cup water in a small pot. Cook over medium heat, stirring and breaking up sugar with a whisk or wooden spoon as it softens. Sugar burns easily, so continue to stir and watch the mixture. When the sugar is dissolved or the water begins to bubble, whichever comes first, turn off the heat. If the sugar is not fully dissolved, it will do so as it sits in the hot liquid. Allow to cool before using or storing. Keep in an airtight container in the fridge for up to 2 weeks.

4. As you chop, remember that guests should be able to pick up all ingredients with chopsticks and have a taste of noodles, protein and veggies in every bite.

5. Chop the garlic chives or green onion tops for garnish. Rinse the bean sprouts and save half for serving fresh. Slice onion or mince shallot and combine with garlic in a small bowl. In another small bowl, combine tamarind water, simple syrup, fish sauce and ginger paste.

6. Using a wok, heat over high heat. We prefer to use a large wok outside over a propane burner. If you have a smaller wok, cook in separate batches. If using unroasted peanuts, you will need to cook the peanuts until toasted and remove them from the wok. Peanuts can be dry roasted in the pan without oil or fried with oil, it’s your choice. Add oil and let heat until you see it begin to shimmer. Add sliced chicken breast and cook until lightly golden. Remove from wok and set aside. Add more oil, allow to heat, then add shallot or onion, garlic and tofu (if using) and stir continuously until they start to brown (1 to 2 minutes).

7. Add drained noodles to the wok. Stir quickly to keep things from sticking. Add choice of veggies. Add tamarind water/simple syrup/fish sauce mix along with chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. As you add ingredients to the wok, the pan may cool down. Turn up the heat, if necessary.

8. Noodles should soft and chewy. Check by pulling a strand out and taste. (Caution: it may be hot!) If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp (if using) and cook until they begin to turn pink. Add cooked chicken and sliced ham. Sprinkle white pepper, add bean sprouts and chives or green onion tops. Stir a few more times. The noodles should be soft, dry and very tangled.

9. Pour onto the serving plate and sprinkle with ground white pepper and crushed peanuts. Serve hot with a wedge of lime on the side, and any combination of garlic chives or green onion tops, raw bean sprouts or chopped cilantro leaves on top. Accompany with condiments such as palm sugar, chili pepper, rice wine vinegar and fish sauce at the table to adjust for personal taste.
* Flat Rice or Egg Noodles to serve 6
* Oil w/a high smoke point (suitable for cooking with high heat) such as Grapeseed, Peanut Oil
* ⅓ cup Tamarind Water (instructions below)
* ¼ cup Palm Sugar simple syrup (instructions below)
* 1 Shallot, minced or ½ Sweet White Onion, sliced thin
* 1 Tbsp Ginger Paste
* Choice of 2 or more proteins:
* ½ cup extra firm Tofu, sliced thin (optional)
* 2 boneless skinless Chicken Breasts, sliced thin
* ½ lb or more Shrimp, shelled and deveined (optional)
* ¼ - ⅓ lb smoked Ham, julienne slice
* Choice of 2 to 3 veggies:
* 1 cup Bean Sprouts, rinsed
* 4 to 6 cups Napa (Chinese) Cabbage or Bok Choy, cross cut
* ½ lb Haricot Vert (French Green Beans), cut in half
* 1 cup shredded Carrots
* Watermelon Radish, sliced thin
* Ground White Pepper
* 1/2 tsp Ground Dried Chili Pepper
* 4 to 6 cloves Garlic, minced
* 2 to 3 Tbsp Fish Sauce
* Garlic Chives or Green Onion tops, chopped
* ½ cup Cilantro leaves, rough chop (optional)
* 2 Limes, sliced in wedges
* 1/2 cup unsalted, roasted Peanuts, coarsely chopped