Pad Thai

Ingredients

• 200g flat rice noodles, soaked
• 150g shrimp or tofu
• 2 tbsp dried shrimp, rinsed and roughly chopped
• 2 tbsp preserved sweet radish (chai po), chopped
• 2 eggs
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 2 scallions, cut into segments
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 3 tbsp palm sugar or brown sugar
• 1/4 cup crushed roasted peanuts
• Lime wedges, chili flakes to serve
• 2 tbsp oil

Steps

1. Whisk tamarind paste, fish sauce, and palm sugar together for the sauce.
2. Heat oil in a wok, stir-fry garlic, dried shrimp, and preserved radish until fragrant, then add shrimp/tofu, cook until nearly done.
3. Push aside, crack in eggs, scramble briefly, then mix through.
4. Add drained noodles and sauce, toss constantly until noodles are tender and coated, 2-3 minutes.
5. Add bean sprouts and scallions, toss 1 minute more.
6. Serve topped with crushed peanuts, lime wedges, and chili flakes.