Pad Thai a la us

A delicious and spicy pad Thai, adapted from "Sukhothai Pad Thai" on allrecipes.com

Pad Thai with Chicken



Ingredients

• 1/2 cup white sugar
• 1/2 cup rice wine vinegar
• 1/4 cup low-sodium soy sauce
• 1 to 2 teaspoons chili paste (to taste)
• 2 tablespoons tamarind pulp (or fresh-squeezed lime)
• 1 (8 ounce) package dried rice noodles
• 1/2 cup toasted sesame oil
• 8 oz thin-cut chicken breasts, cut into 1/2 inch strips
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1-1/2 teaspoons minced garlic
• 4 eggs
• 1-1/2 tablespoons white sugar
• 1-1/2 teaspoons salt
• 1-1/2 cups ground peanuts
• 1/2 cup chopped fresh chives
• 1 tablespoon paprika
• 1 cup fresh bean sprouts 
• Cilantro to taste

Directions

1. In a medium saucepan over medium heat, make Pad Thai sauce: blend sugar, vinegar, soy sauce, chili paste, and tamarind pulp until it begins to boil. Simmer on low until needed, whisking frequently.
2. Soak rice noodles in cold water until soft; drain (or prepare according to "stir fry directions" on package....they need to be slightly undercooked so that they don't end up mushy when adding to the dish).
3. In a large skillet or wok over medium heat, cook meat thoroughly, seasoning with ginger, black pepper, and chili powder. Once cooked through. push chicken to one side of the pan.
4. Warm oil in the other side of the wok/skillet and then add garlic and eggs; scramble the eggs. Once eggs are cooked through, mix in with the chicken.
   
5. Add prepared noodles and bean sprouts.
   
6. Stir in sauce, 1-1/2 tablespoons sugar, 1-1/2 teaspoons salt, ground peanuts, chives, cilantro, and paprika. Mix thoroughly.