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PAD THAI (Thai Fried Noodles)

225 grams (1/2 lb) Thai rice noodles
12 medium size shrimp, shelled and cleaned
1 medium onion, diced
100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
1 tsp garlic, minced
1 tbsp sugar
1 tbsp nam pla (fish sauce)
2 tbsp ketchup
100 grams (1/2 cup) peanuts, coarsely ground
100 grams (1/2 cup) vegetable oil
200 grams (1 cup) bean sprouts
1 tbsp tamarind soaked in 3 tbsp hot water
juice of 1 lemon
2 eggs, slightly beaten

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. 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 them slightly set for 3 minutes before mixing with remaining
ingredients. Add noodles, bean sprouts, and peanuts. Mix well.
Spoon noodles onto serving platter and garnish with 1 cup bean
sprouts, lemon wedges, cilantro, and peanuts.

Tamarind usually comes in a package without seeds. Add water and
squeeze the pulp of the fruit several times to obtain the sour
liquid. Substitute the juice of 1 lime if tamarind is not available.
You should find tamarind in a Thai, Indian, Spanish, or Asian


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