Pad Thai

Put noodles in a large bowl and pour bowling water over them until they are covered. Let sit until noodles are just tender; checking every 5 minutes or so or until barely al dente. (These took about 15ish minutes for us.) Drain the noodles, drizzle with one tablespoon oil to keep them from sticking together and set aside.

Make sauce. Heat the tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring to just a simmer. Stir in red pepper flakes and keep cooking until tamarind paste has mixed in and isn’t in big chunks. Set sauce aside. (There were weird tamarind bits in the paste that wouldn’t dissolve. I removed them and threw them away.)

Put remaining 3 tablespoons of oil in a large skillet over medium heat; when oil shimmers, add scallions and garlic, and cook for about a minute. Add eggs and once they begin to set, scramble just until done. Add cabbage and continue to cook until cabbage begins to wilt, then stir in the chicken.

Add the noodles and stir, breaking up noodles that are stuck together. Toss everything together to coat with the tamarind sauce and heated through. Sprinkle each serving with peanuts and garnish with lemon/lime wedges.