When I teach a Thai Cooking Class, everyone usually attends to learn to make Pad Thai. You can customize with whatever protein, vegetables and spice level you prefer.
Make sure you have your ingredients prepped and measured before you start stir frying as everything cooks quickly.
Serves: 4 Ingredients 1/2 package dried rice noodles (7oz) 14 cup Tamarind concentrate 1/4 cup brown sugar 1/4 cup fish sauce 3 Tablespoons of oil total 1/4 cup peanuts 1/2 lb. shrimp, shelled, deveined and butterflied 1/2 lb chicken, cut into cubes 1 cup extra firm tofu, cut into cubes 3 shallots, chopped (can substitute with half red onion) 4 cloves garlic, finely chopped