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Pad Thai 16

Pad Thai 16 comes together with Size Rice Noodles, Water Or Chicken Stock, and Green Onions Cut Into Inch. Scale it up or down for the number of people at the table.

Ingredients

• 8 oz
• 1/3 cup
• 2 oz

Method (preview)

1. 1

   If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften.

2. 2

   Force as much of the mixture as you can through a seive to remove bits of bark, etc.

3. 3

   Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up.

4. 4

   Add the noodles, small portions at a time, and and that water/stock.

5. 5

   Mix well until all the noodles are coated with the mixture.

6. 6

   Add more liquid if necessary -- it will cook out.

7. 7

   Don't be easy on the noodles -- chop them with the spatula or spoon some to separate them.

8. 8

   Beat the egg and mix with the noodles.

9. 9

   Add the fish sauce and shrimp.

10. 10

    Mix everything thoroughly.

11. 11

    The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly.

12. 12

    You'll know it's done when the shrimp are completely pink.

13. 13

    Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve.