I'm not sure how this recipe found me. It arrived in my inbox last week. It's a Ming Tsai recipe which states:
Everyone loves chicken pad thai, Thailand's deliciously spicy noodle dish. The noodles used are rice sticks, which, besides being delightfully chewy, are gluten-free (for those allergic to it) and "cooked" simply by soaking. My version is easier to make than many others — I've eliminated the traditional tamarind, which is hard to find and fussy to prepare — but nothing is lost in the flavor department, I promise. I include the traditional scrambled eggs, but you can omit them, if you like. You'll still have a wonderfully satisfying dish.
**I did some looking around because I wanted to add the tamarind back in! I have a jar of tamarind concentrate that I found at a Middle Eastern store,**