Need a really good Chicken Pad Thai recipe?

I recently tried a recipe I got from the Internet but I tasted to bland and plain for me. This is my favorite dish and would like to have a good restaurant quality recipe for it. Anybody?





PS- If your recipe has either tofu or basil, I don't want it, I hate tofu and am allergic to basil.Need a really good Chicken Pad Thai recipe?
I Hope this works for you





PHAD THAI





1/2 lb. dried rice noodles, 1/8'; wide


Warm water


1/2 lb. shrimp or chicken or pork


1/4 c. fish sauce


1/4 c. %26amp; 2 tbsp. sugar


2 cloves finely chopped garlic


1/4 c. %26amp; 2 tbsp. white vinegar


1 tsp. paprika


4 slivered green onions


1/2 c. oil


2 eggs


3/4 lb. bean sprouts


2 tbsp. ground roast chili


3/4 c. ground roasted peanuts (peanuts finely chopped)


Lime wedges





Soak noodles 30 minutes until pliable and drain (sometimes it takes longer). Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.Need a really good Chicken Pad Thai recipe?
Allergic to basil? You might as well give up on thai food as they put it in almost everything...
I like this version: no tofu, no basil





Pad Thai with Chicken





8 oz Thai rice noodles


1/4 cup tamarind paste


1/4 cup warm water





4 oz skinless, boneless chicken breast


6 tbsp roasted unsalted peanuts


3 tbsp fish sauce


2 tbsp sugar


2 tbsp lime juice


1/2 cup vegetable oil


1 tsp chopped garlic


2 eggs


1 cup bean sprouts


2 stems green onion, cut into 1-inch pieces


1/2 tsp roasted chilies





Strips of red pepper


Fresh coriander leaves


Wedges of lime





1. Soak noodles in plenty of cold water for at least 1 hour.





2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.





3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.





4. Blend or process peanuts into coarse meal. Reserve.





5. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.





6. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.





7. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #5) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.





8. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.





9. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.
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--------------------------------------鈥?br>

1/2 lime


1 egg


4 teaspoons fish sauce


3 cloves garlic, minced


1/2 teaspoon ground dried chili pepper


ground pepper


1 shallot, minced


2 tablespoon sugar


2 tablespoon tamarind


1/2 package Thai rice noodles


2 tablespoon vegetable oil


1/2-1/4 lb shrimp Optional


1/2 banana flower Optional


1-1/2 cup Chinese chives - green Optional


2 tablespoons peanuts Optional


1-1/3 cup bean sprouts Optional


1 tablespoon preserved turnip Optional


.


Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.





Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. 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. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.