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Pad Thai with Shrimp

8 oz small size rice noodles
3 T tomatoe sauce or tamarind paste
2 T veg. oil
1 T pickled radish
3 T sugar
1/3 c water or chicken stock
1 egg
3 T fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh), chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 T finely chopped peanuts

Soak the rice noodles in cold tap water about 20 minutes, until
they are springy. Then drain in a colander until needed.

If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as
you can through a seive to remove bits of bark, etc.

Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.

Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add
more liquid if necessary -- it will cook out. Don't be easy on
the noodles -- chop them with the spatula or spoon some to separate
them. It may help to "toss" the noodles like a salad, to get them

Beat the egg and mix with the noodles. Add the fish sauce and
shrimp. Mix everything thoroughly. The noodles will tend to
"clump", so stir or "toss" like a salad to get everything mixed,
and to ensure that the egg and shrimp cook thoroughly. It will
help to cover the wok with a lid for a minute or so, then toss the
mixture, then cover again. You'll know it's done when the shrimp
are completely pink. There may be a little browning of the noodles,
stirring will keep them from burning.

Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.


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