Pad Thai

Serves 4

225 grams / ½ lb Thai rice noodles
12 medium size shrimps, shelled and cleaned
1 medium onion, diced
100 grams / ½cup preserved radish, sliced
1 tablespoon garlic
1 tablespoon sugar
1 tablespoon nam pla
2 tablespoons ketchup
100 grams / ½ cup peanuts, coarsely ground
100 grams / ½ cup vegetable oil
200 grams bean sprouts
1 tablespoon tamarind dissolved in 3 tablespoons hot water
juice of 1 lemon
2 eggs, slightly beaten

Garnish

225 grams / 1 cup bean sprouts
Chinese parsley
lemon wedges
peanuts, coarsely ground

Meanwhile, soak the noodles in cold water to cover for about 15 minutes.
Drain.
Put noodles in a bowl and pour hot water over them.
Let stand for about 10 minutes.
Drain and rinse with cold water, set aside.
Squeeze the juice of tamarind, which has been soaked in water.

Put oil in a wok or large skillet over medium heat.
Add garlic and onion.
Stir-fry until onion turns translucent.
Add shrimp and stir-fry for about 2-3 minutes, or until shrimp turns pink.
Add ketchup, sugar, nam pla, preserved radish, tamarind juice, and lemon juice.
Stir well.
Pour in the beaten eggs and let it slightly set for 3 minutes before mixing with remaining ingredients.
Add noodles, bean sprouts, and peanuts.
Mix well.

Spoon noodles onto serving platter and arrange bean sprouts on one side, lemon wedges on the other.
Garnish with Chinese parsley and sprinkle peanuts on top.

Note

If tamarind cannot be found, use juice of an extra lime.