Thai Fried Noodles (Pad Thai)

• 1/2 pound rice stick noodles
• 1 tablespoon garlic, minced
• 2-3 tablespoons shallots, thinly sliced
• 1/2 teaspoon ground dried chili peppers
• 6 tablespoons tamarind juice (to make juice, pour hot water over tamarind and mash with a spoon, then discard pulp)
• 2-1/2 tablespoons fish sauce
• 3 tablespoons coarsely ground peanuts
• 2-1/2 tablespoons sugar
• 2 eggs
• 12-14 fresh shrimp, peeled and deveined
• 1 cup firm tofu, in 1/4-inch cubes
• 2 cups bean sprouts, soaked in cold water
• 1-1/2 cup scallions or Chinese leeks, cut into 1-inch pieces
• 1/2 cup vegetable oil
• 3 wedges lime
• 3 sprigs coriander
• 2 tablespoons dry shrimp (optional)
• 1 tablespoon ketchup (optional)
• 3 tablespoons finely chopped preserved radish/turnip (optional)

1. Soak noodles in lukewarm water 8-10 minutes until soft, and drain. Set aside.
2. Fry tofu and dried shrimp (if using) in oil until browned.
3. In a separate pan or wok, heat oil on high. Add garlic and shallots and stir constantly until brown. Add fresh shrimp, fried tofu (and dry shrimp if using), and fry an additional 1-2 minutes. Add fish sauce, tamarind juice, a little water, and ketchup (if using) and stir-fry. Cover for 1-2 minutes until the noodles are cooked.
4. Move the noodles to the side of the work, add a little oil, then break eggs into wok and scramble with a spatula. Cover eggs with noodles.
5. When eggs are done, add bean sprouts and scallions. Turn to mix.
6. Taste and add fish sauce and sugar to taste.
7. Place on a serving plate with raw bean sprouts and scallions on the side. Top with ground peanuts, cilantro, and lime.

rice, garlic, shallots, ground dried chili peppers, tamarind juice, fish sauce, peanuts, sugar, eggs, shrimp, firm tofu, bean sprouts, scallions, vegetable oil, lime, coriander, shrimp, ketchup, preserved radish

Taken from www.epicurious.com/recipes/member/views/thai-fried-noodles-pad-thai-51902641 (may not work)