Pad Thai

There are many different ways to make Pad Thai. This is my favorite. Eric is really picky when it comes to food so I don’t add bean sprouts, instead I add some red peppers. I also don’t add tofu (Eric doesn’t like food that is “different”). Another thing I don’t add, which is probably a key ingredient, is the fish sauce. Instead, I use more soy sauce. Either way it tastes amazing! This recipe is (I think) Paula Deen’s, but I added my own modifications. If you like Earl’s Pad Thai.. i find that these two taste similar!

3   eggs, beaten and cooked, rolled up and shredded
4   cloves garlic, chopped fine
1/2 cup white vinegar, or rice wine vinegar
1/4 cup sugar
4 tablespoon tamarind juice (I never have tamarind juice, instead I use a thai salad dressing from Safeway that has tamarind as a key ingredient…you can find this sauce in the deli.)
2 tablespoon good soy sauce
1/4 cup fish sauce (I use soy sauce instead)
1 cup preserved ground radish (I don’t use this either)
8 ounce tofu cake, fried then cut into small cubes
4 cup bean sprouts (I add just a pepper or two instead)
1 cup finely ground raw peanuts, roasted
1   14-ounce package medium dried rice noodles
1 1/2 lb large shrimp, peeled with tails on
1 tablespoon paprika
1 teaspoon cayenne pepper
  lime wedges (optional)
1 tbsp or 2 of vegetable oil

Soak Noodles in hot water until slightly limp, drain and set aside. Prepare all other ingredients prior to cooking.
Heat oil in wok or skillet until hot.
Working quickly, add garlic and shrimp, and toss with wooden spoons until shrimp are about half done.  Add cayenne pepper and paprika and toss.  In a bowl, mix all wet ingredients together with radish.  Add noodles to wok and add wet ingredients.  Toss well.  Add bean sprouts, tofu and toss.  Add peanuts and garlic chives and toss.  Remove from heat and garnish with shredded eggs, and lime wedges.

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