Pad Thai

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 tablespoons vegetable oil, plus extra as needed
• 1 teaspoon chopped garlic
• 1 tablespoon dried shrimp (optional)
• 1/2 cup sliced lamb
• 1/2 cup shrimp, shelled and deveined
• 1 tablespoon shredded preserved radish
• 1/4 lb medium dried rice noodles (soaked 60 minutes in cold water and drained)
• water
• 2 large eggs
• 1/2 teaspoon ground hot chili pepper (or more)
• 2 tablespoons ground roasted peanuts
• 1/2 cup sliced garlic chives or 1/2 cup green onion
• 2 cups bean sprouts, rinsed, plus more for garnish
• 1 lime wedge
• 5 tablespoons paad thai sauce

Recipe

• 1 heat the oil in a wok. add the garlic and stir-fry until golden brown. add the meat and shrimp and keep stirring until the shrimp changes color. remove the shrimp to prevent overcooking and set aside.
• 2 add the noodles. they will stick together so stir fast and try to separate them. add a little water, stirring a few times. then add the pad thai sauce, and keep stirring until everything is thoroughly mixed. the noodles should appear soft and moist. return the cooked shrimp to the wok.
• 3 push the contents of the wok up around the sides to make room to fry the eggs. if the pan is very dry, add 1 more tablespoon of oil. add the eggs and spread the noodles over the eggs to cover. when the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
• 4 add chiles, peanuts, garlic chives and bean sprouts. mix well. remove to a platter. serve with raw bean spouts and a few drops of lime juice.
• 5 for the sauce.
• 6 1 cup tamarind juice
• 7 1 cup palm sugar plus 3 tablespoons
• 8 1 cup water
• 9 1/2 cup fish sauce
• 10 2 teaspoons salt
• 11 mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. stir occasionally to prevent burning.