1 1/4 pounds rice noodles
1 tablespoon vegetable oil
1/2 pound peeled and deveined shrimp
1 teaspoon minced fresh garlic
1 teaspoon chopped sweet radish (see Cook's Note)
2 tablespoons chopped pressed tofu, optional
Pad Thai Sauce, recipe follows
2 large eggs
8 ounces bean sprouts
2 tablespoons green onions, cut into 1-inch pieces
3 tablespoons crushed roasted peanuts, for serving
Ground dried chiles, for serving
1 lime, cut into wedges
1 cup chicken stock
6 tablespoons brown sugar
3 tablespoons tamarind paste
2 tablespoons paprika
2 tablespoons distilled vinegar
1 tablespoon chopped grilled red onions
1 tablespoon salt
Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes. Drain and set aside.
Heat the vegetable oil in a wok over medium heat. Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds. Add the noodles and continue to cook for 1 minute. Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute. Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute. Add the bean sprouts and green onions and toss to combine. Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges.
Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens.
Sweet radish is made with a combination of salt and sugar. It is also referred to as preserved or pickled radish and is often sold in cellophane packets at Asian markets.
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