Pad Thai

• 5 ounces pad thai rice noodles
• 3 tablespoons vegetable oil
• 1 large egg, room temperature
• 6 medium shrimp, peeled, deveined (optional)
• 2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
• 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces
• 1 cup bean sprouts
• 5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
• 1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
• 1 1/2 tablespoons simple syrup, preferably made with palm sugar
• 4 garlic chives, 2 cut into 1" pieces
• 1/2 teaspoon ground dried Thai chiles, divided
• 2 tablespoons crushed roasted, unsalted peanuts, divided
• 2 lime wedges

1. Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.
3. Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.

rice noodles, vegetable oil, egg, shrimp, pressed, sweet preserved, bean sprouts, tamarind water, fish sauce, simple syrup, garlic, ground dried thai chiles, peanuts, lime wedges

Taken from www.epicurious.com/recipes/food/views/pad-thai-380593 (may not work)