Pad Thai

This dish can be versatile. Pork, chicken, beef or shrimp can be added or can just use tofu for vegetarian version.

Ingredients

• Palm sugar ( depends on your sweetness level)
• 1/4 cup fish sauce
• 1/4 cup tamarind juice
• 1 tbsp sambal oelek
• 1 (12 ounce) package dried rice noodles
• 1/2 cup vegetable oil
• 1 1/2 teaspoons minced garlic
• 4 eggs
• 1 (12 ounce) package firm tofu, cut into 1/2 inch strips
• Meat ( chicken, pork or beef / shrimp)
• 1 1/2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups ground peanuts
• 1 1/2 teaspoons ground, dried oriental radish
• 1/2 cup chopped fresh chives
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges
• 1 carrot, cut into matchstick

Note :  The sweetness and tangy depends on individual taste buds.  The measurement above is just an eyeball.

Method

1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, fish sauce and tamarind pulp and sambal oelek.
2. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked. 
3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika. Serve with lime and bean sprouts on the side, sprinkle the carrot sticks around.