To prepare chicken: Pre- boil the chicken by boiling chicken breast in a small pot with enough water to cover meat. Add half an onion, salt and pepper to taste. Cover and cook till chicken softens for about 35 minutes for this amount. When cooked, cut the chicken into small cubes, about ½ inch in size. Set aside.
To prepare shrimps: Pre-boil the shrimps with the shell and tails in a small pot filled with ginger ale or 7-Up soda. Have enough liquid to cover the shrimps. Cover and let the liquid boil in about 5 minutes, then lower heat to a medium. Cook shrimps for 5 minutes more or till it turns orange in color. When cooked, drain liquid. Peel and devein shrimps, removing the shell, head and tails. Set aside.
To saute: In a small saucepan, combine the tamarind concentrate, the fish sauce (patis) and brown sugar. Add the warm water to soften the tamarind. Transfer the mixture to a small saucepan, and over medium heat cook till it boils in about 5 minutes. Blend mixture well and turn off heat. Set aside.
In a large skillet or wok, over medium high heat, add the vegetable oil. Saute the garlic, onions, celery, carrots. Add the shrimps, chicken and mung beans (togue).
Add the tamarind-fish sauce blend to the sautéed mixture. Blend ingredients well for 1 to 2 minutes.
In the skillet, move the sautéed ingredients to the sides, leaving a large empty space in the center. Add the beaten egg to the center of the skillet. Scramble and cook the egg for 1 to 2 minutes. When egg is cooked, cut it up into 1-inch sized squares with the cooking spoon. Mix in the egg with the rest of the ingredients.
Add half of the broth first to the skillet. Then add the dried rice noodles. Mix everything well, incorporating ingredients for 3 to 5 minutes or till noodles cook and soften. Add the rest of the broth to moisten and soften noodles. Slowly mix all the ingredients in the skillet, being careful not to mash the shrimps.
Sprinkle the juice of a lime all over the noodles and ingredients. Garnish the top with pineapple chunks, peanuts and scallions. Optional garnish : a few chunks of fresh ripe mango.
Cook’s comments: I buy a whole block of tamarind concentrate (16 oz./454 g) from the Asian grocery. I use a few inches (about 1/4 to 1/2 cup) from the solid block for cooking. For unused tamarind, store in a plastic, sealed bag and keep refrigerated.
Recipe Notes: It's best to use fresh shrimps purchased the same day of cooking for this type of dish. The freshness of the seafood affects the general outcome of flavors of this Pad Thai or any dish for that matter.
Photography by: Constante G. Quirino