Pad Thai (kuay tiaw pad thai)

  Sauce
  2 tablespoons palm sugar
  1 tablespoon tamarind water (see page 33)
  3-4 tablespoons sugar
  3 tablespoons fish sauce
  1 tablespoon lime juice, freshly squeezed
  2 tablespoons white vinegar
  1 teaspoon paprika and chili powder, to taste

 Noodles
  4 tablespoons cooking oil
  2 eggs
  1 / 2 tablespoon minced garlic
  1 tablespoon minced shallot
  1 tablespoon minced sweet radish
  1 / 4 cup bean curd, cut into match-stick strips
  1 pound fresh rice stick noodles, soaked in warm water for 15 minutes and drained, or ½ pound dried noodles,
     (soaked in warm water for 10-15 minutes and drained)
  8 medium shrimps (26-30 count per pound), peeled and deveined
  1 / 4 cup chicken stock or water
  2-3 green onions or Chinese chives, into 1 1 / 2 -inch lengths
  1 cup bean sprouts
  1 / 3 cup unsalted peanuts, roasted and ground
  1 lime, cut into wedges fresh vegetables for accompaniment (Chinese chives, bean sprouts, banana blossom wedge or
  pennyworth, if available)

  1. Combine all the sauce ingredients in a bowl and stir well to blend. Set aside.

  2. Heat oil in a wok or large pan over high heat. When the wok is very hot, crack the eggs into the wok. Using a spatula or
      wooden spoon, stir until set, about 20 seconds. Add garlic, shallot, radish and bean curd; toss gently.

  3. Add noodles and shrimps; stir briefly.

  4. Add the chicken stock and cook until the noodles begin to soften, about 2-3 minutes. Drizzle in the sauce and toss to evenly
     coat the noodles. Reduce the heat to medium and continue to cook until the noodles absorb most of the sauce and begin to dry.

  5. Stir in green onions, bean sprouts and half of ground peanuts. Toss a few times and transfer to a plate. Sprinkle with the
     remaining peanuts and serve with lime wedges and fresh vegetables on the side.

  Note Pad Thai is one of the most popular noodle dishes enjoyed throughout Thailand and all over the world. I won two
   competitions, one in Los Angeles and the other in Thailand, for this pad Thai recipe, which I am very proud to share with you.
  Tamarind water can be found at most Asian markets. It comes in plastic jars and is ready to use, but if you can’t find tamarind
  where you live, just double the vinegar and lime juice instead.