Noodles: Preheat oven to 400F/205C. Slice ends off the squash, then cut widthwise into halves or rings. Run a knife around the interior of each piece to remove the seeds. Place squash on an oven-safe cooling rack over a rimmed baking sheet and sprinkle both sides with salt. Let sit for 15-20 minutes to allow the salt to draw moisture out. Wipe away excess salt and moisture, then bake for 30 minutes. Rotate the squash rings at half time baking point for even baking. Allow to cool to room temperature, then peel the skin away and separate the strands into long "noodles".
Chicken/Shrimps: Roughly chop/slice chicken and lightly sprinkle salt, white pepper, garlic, onion, and red chili powder (optional). Mix well. Heat a large saute pan or cast iron over medium-high heat with 1 ½ tbsp ghee. When hot, lower the heat to medium, cook chicken until it’s completely cook through and golden brown color. Add the shrimps after the chicken is cooked through. As soon as the shrimps turn light pink color. Turn of the heat and set aside.
Sauce: Prepare pad thai sauce and set aside.
Stir-fry: Heat a large saute pan/wok with 1 1/2 tbsp ghee over medium-high heat, when hot, lower the heat to medium. Add “aromatics” - garlic, shallots, red pepper flakes, and white part of scallions. Season with a small pinch of salt and saute until fragrant (about 10 seconds). Add julienned carrots, bean sprouts, and snow peas. Keep stir-frying for another 5 seconds. Add cooked chicken and shrimp and Pad Thai Sauce. Stir-fry for about 10 seconds. Add squash noodles. Toss the noodles a few times to let the sauce coat over the noodles evenly. Set aside over a large plate.
Omelette: Add a bit more cooking oil to the saute pan/wok over medium heat. Whisk 2 eggs in a bowl and pour in and swirl to form a thin omelette. When it’s set, turning golden and cooked through, ladle about ¼ to ⅓ cup of the noodle mixture in one corner of the omelette and roll it up. Repeat the same process with the remaining noodle mixture and eggs. Serve immediately with lime wedges green part of scallions, and chopped cashews if you like
If you can’t find tamarind concentrate/paste, here’s an alternative work around. Note that there’s no perfect substitute for tamarind flavor but the combo below will give you similar flavor with a slightly more tart/citric note.
1 ½ tbsp red boat fish sauce
2 tbsp rice vinegar
Half lime juice
¼ tsp white pepper
¼ + ⅛ tsp arrowroot powder
Mix everything wellIf you purchase tamarind in small brick block shape:How to make Tamarind water: (Makes about 3 cups of tamarind water)
½ cup dried tamarind pulp
3 ½ cups water
Bring the water to boil in a medium sauce pot. Add tamarind pulp. Stir and break up the pulp with a wooden spoon. Once it softens, turn off the heat. Cover the pot and let it sit in the water for about 30 minutes (or store in the fridge overnight once it’s chilled.)
Strain the mixture into a bowl through a mesh strainer. Try to press and smash the solids to extract as much liquid as possible. store the extra water in ice cubes and freeze it for next time use !