Pad Thai

Ingredients

• 8 ounces rice noodles
• 3 tablespoons oil
• 3 cloves garlic, minced
• 1/4 cup dried shrimp
• 1/4 cup fish sauce
• 1/4 cup sugar
• 2 tablespoons tamarind juice
• 1 teaspoon roasted dried chile powder, or more to taste, or cayenne to taste
• 1/2 cup fried tufu
• 2 tablespoons dried unsalted turnup, cut into small pieces
• 1 large egg, beaten
• 1/4 cup chives, cut into 1" lengths
• 1/4 cup peanuts, roasted
• 1 cup bean sprouts
• Garnish:
• 1/2 cup bean sprouts
• 1/2 cup chopped chives
• 1/2 lime, cut into wedges

Method

• Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
• Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp and stir fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
• Add the fish sauce, sugar, tamarind juice and paprika. Stir fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.
• Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture and continue cooking over medium high heat for about 2 minutes until most of the liquid is reduce.
• Mix in the cives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, cives, and lime attractively and serve.

Notes

• Description:
• "Thailand's best known noodle dishes!"
• Source:
• "Thailand: The Beautiful Cookbook"
• SERVINGS: 4