Paad Thai Pailin

• 1/2 pound dried flat rice noodles* (sen lek or kway tio, about 1/4 to 1/2 inch wide)
• a 1/4-pound piece firm tofu, rinsed, patted dry, and hard edges trimmed
• 1 tablespoon tamarind* (from a pliable block)
• 1 teaspoon firmly packed brown sugar
• 1/4 cup cornstarch for dredging
• 2 large eggs, beaten lightly
• 1/4 cup vegetable oil plus about 2 1/2 cups for frying tofu
• 4 garlic cloves, minced
• 1/4 cup dried small shrimp*
• 1 tablespoon chopped pickled salted radish*(hau pak kad khem, usually sold in plastic packages)
• 2 tablespoons Asian fish sauce* (preferably naam pla), or to taste
• 1 cup fresh bean sprouts, rinsed and drained
• 1/4 cup chopped fresh chives
• 1 teaspoon dried hot red pepper flakes
• 1 tablespoon chopped roasted peanuts
• 1/4 cup chopped fresh chives
• 1 cup fresh bean sprouts, rinsed and drained
• 1 lime, cut into wedges
• *available at some Asian markets, and specialty foods shops

1. In a large bowl cover rice noodles with cold water and soak 30 minutes, or until softened.
2. Drain noodles.
3. While noodles are soaking, wrap tofu in paper towels and put a heavy weight, such as a skillet, on top.
4. Let tofu stand 30 minutes to press out any excess liquid.
5. In a small bowl combine tamarind and 1/4 cup hot water and let stand, stirring occasionally, 20 minutes.
6. Strain tamarind mixture through a fine sieve into another bowl, pressing hard on solids and scraping bottom of sieve, and discard solids.
7. Stir in brown sugar until dissolved.
8. Cut tofu into 1/2-inch dice.
9. Put cornstarch and half of egg in separate bowls.
10. In a heavy saucepan at least 4 inches deep heat 2 1/2 cups oil (about 1 inch) over moderately high heat to 360F.
11. on a deep-fat thermometer.
12. Dredge a small batch of tofu in cornstarch, shaking off excess, and dip in egg, letting excess drip off.
13. Carefully drop coated tofu, 1 piece at a time, into hot oil and fry until golden.
14. Transfer tofu with a slotted spoon as fried to paper towels to drain.
15. Coat and fry remaining tofu in the same manner.
16. In a 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir-fry garlic until fragrant, about a few seconds.
17. Add shrimp, radish, and fried tofu and stir-fry 3 minutes.
18. Add remaining egg and stir-fry until egg sets.
19. Add noodles, tamarind mixture, remaining 2 tablespoons oil, and fish sauce, tossing.
20. Cook mixture, stirring, until noodles are al dente and most of cooking liquid is absorbed, about 5 minutes.
21. Add bean sprouts, chives, and red pepper flakes, tossing to combine well.
22. Mound noodles on a serving plate and sprinkle with peanuts and chives.
23. Arrange bean sprouts and lime wedges around noodles.

rice noodles, firm tofu, tamarind, brown sugar, cornstarch, eggs, vegetable oil, garlic, shrimp, fish sauce, fresh bean sprouts, fresh chives, peanuts, fresh chives, fresh bean sprouts, lime, markets

Taken from www.epicurious.com/recipes/food/views/paad-thai-pailin-11411 (may not work)