Pad Thai

Recipe Ingredients

1		Medium dried rice noodles - (14 oz)
1/4 cup	59ml	Fish sauce
2 tablespoons	30ml	Good-quality soy sauce
4 tablespoons	60ml	Tamarind juice
1/2 cup	118ml	White vinegar
		= (or rice wine vinegar)
1/4 cup	49g / 1.7oz	Sugar
1 cup	237ml	Preserved ground radish
1/4 cup	59ml	Vegetable oil - for frying
4		Garlic cloves - finely chopped
1 1/2 lbs	681g / 24oz	Large shrimp - peeled, tails on
1 teaspoon	5ml	Cayenne pepper
1 tablespoon	15ml	Paprika
4 cups	640g / 22oz	Bean sprouts
8 oz	227g	Tofu cake - fried, and
		Cut into small cubes
1 cup	237ml	Finely-ground raw peanuts - roasted
		= (should be raw and then roasted)
1		Garlic chives - chopped
3		Eggs - beaten, cooked,
		Rolled up, and shredded
		Lime wedges - (optional), for
		Garnish

Recipe Instructions

Soak noodles in hot water until slightly limp; drain and set aside. In a medium bowl, combine fish sauce, soy sauce, tamarind juice, vinegar, sugar, and radish; stir until sugar is dissolved and then set aside. Prepare and measure all of the other ingredients before beginning to cook.

Heat oil in a wok or large skillet over high heat. When oil is hot, working quickly, add garlic and shrimp and toss with wooden spoons until shrimp are about halfway done. Add cayenne pepper and paprika and toss to combine. Add noodles and radish mixture and toss well. Add bean sprouts and tofu and toss. Add peanuts and garlic chives and toss.

When shrimp is just cooked through and all the ingredients are heated through, remove from heat. Garnish with shredded eggs and lime wedges, if desired. Serve immediately.

This recipe yields about 6 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C04) - from the TV FOOD NETWORK

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