Pad Thai with Shrimp and Tofu

[bryanbr23]

Ingredients

• 4 oz dried rick sticks, 3 mm wide
• 2 Tbsp Brown Sugar Packed
• 2 Tbsp Tamarind Pulp
• 2 Tbsp Fish Sauce
• 5 Tbsp Vegetable Oil
• 1 Large Shallot, minced
• 1/4 C Finely chopped preserved radish (optional)
• 6 oz Tofu
• 2 Tbsp shell-on small dried shrim
• 8 oz large raw shrim in the shell, peeled and deveined
• 2 eggs, lightly beaten
• 4 oz Bean Sprouts
• 1 Lime, cut into wedges
• 1 Bunch Green Onions

Method

1. Immerse the noodles in room-temperature water to cover them 30-40 minutes until soft enought to wrap around your fingers without breaking. Drain and cut into 6-inch lengths
2. In a small bowl, stir together the sugar, tamarind, and fish sauce until sugar is disolved. Set aside.
3. Heat 3 tablespoons of oil in wok. When oil is hot, add the drained noodles and stire until the noodles are coated, about 1 minute.
4. Push noodles to side of the pan.
5. Add 2 tablesppons of oil, and add the shallot, garlic, tofu, dried shrimp, cook for 1 minute.
6. Add shrimp, and cook about 1 minute. Stir Noodles
7. Make a well in the pan, add the eggs and scramble them. Break into shards. By this time all the moisture should have evaporated, the noodles should have become softened and the shrimp should have been completely cooked. Doa a strand check to see if the noodles are soft enough. If all the moisture has evaporated and the noodles are still undercooked, add a little water as needed.
8. Remove from heat, fold in chives, and half the bean sprouts.
9. Plate the noodles and serve with the remaining bean sprouts and the table condiments as desired.