apPad thai may seem like a dish better left to the experts, but we beg to differ: with a little bit of prep work and a dash of know-how, it can be - and should be - made at home. Still anxious about trying your hand at this Thai street-food favorite? We enlisted the help of chef Jet Tilaa to walk us through the process.br pbr pbr ia Pad Thai From Jet Tilaap Notes pThe pad thai sauce can be made ahead of time (and can be doubled, or even tripled) to make prep faster.pbr p Ingredientsol3-4 cups BKM Chantaboon rice stick noodlesaliolbr olbFor pad thai sauceb:libr 4 tablespoons Tiparos fish saucealibr 4 tablespoons tamarind pastelibr 1 tablespoon lime juicelibr 1 tablespoon rice vinegarlibr 1 tablespoon Srirachalibr 4 tablespoons sugarliolbr olbFor the pad thaib:libr 2 tablespoons vegetable oillibr 4 garlic cloves, choppedlibr 1 12 tablespoons salted turnip, mincedlibr 1 teaspoon dried shrimplibr 12 cup baked tofu, dicedlibr 12 cup chicken breast, cut into thin stripslibr 2 eggslibr 8 fresh shrimp, peeled and cleanedlibr 1 tablespoon paprikalibr 4 green onions, cut into 2-inch stripslibr 1 cup bean sproutslibr 14 cup dry-roasted peanuts, choppedliolbr Directionsolbr liSoak the noodles in warm water, and cover for 1 hour.libr liFor the pad thai sauce: In a small bowl, combine fish sauce, tamarind paste, lime juice, vinegar, Sriracha, and sugar.libr liFor the pad thai: Put wok or large sauté pan over high heat, and add oil, making sure to coat the pan completely. When the pan starts to smoke, add garlic and stir for 5 seconds. Then add the turnip, dried shrimp, and tofu, stir-frying until they begin to soften, about 3-4 minutes.libr liAdd chicken and continue to stir-fry until the chicken is no longer pink, about 1-2 minutes. libr liPush ingredients in the wok to the side of the pan, and allow remaining oil to settle in the center of the pan. Crack eggs into the pan, making sure to break the yolks, and then lightly scramble until they're half cooked, about 30 seconds. Combine with remaining cooked ingredients in the pan, and add fresh shrimp. Cook for about 1 more minute or until the shrimp is about halfway cooked.libr liAdd 3 cups drained noodles, and cook for 2-3 minutes, or until the noodles are soft. Add sauce mixture and paprika, and fold together until all of the liquid is absorbed, about 2 minutes.libr liPlace most of the green onions and about half of the bean sprouts in the center of the noodles, and spoon some noodles to cover, allowing the vegetables to steam for about 30 seconds.libr liStir in 3 tablespoons peanuts, and then garnish with remaining green onions, bean sprouts, and peanuts.