Pad Thai Goong Sod (Fried Rice Sticks with Shrimp)

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How to Make Pad Thai Noodles

Ingredients for Pad Thai and
4 tbsp of tamarind juice
3 tbsp of fish sauce
2 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar )
M
1/4 cup of vegetable oil
1 tbsp of chopped red onions
1 tbsp of chopped garlic
two cups of diced extra firm tofu
4 teaspoons of chopped preserved turnips
3 tbsp of dried shrimp.(or 1 lb fresh peeled shrimp)
1 lb. fresh noodles (or dried packaged noodles soak to soften first)
3 fresh eggs
few pieces of fresh shrimp
2 tablespoons of crushed roasted peanuts
1 cup fresh bean sprouts
1 cup of garlic chives
dried roasted ground peppers/ chilli powder to taste
Raw bean sprouts, green onions, cut lime wedges for garnish

sauce
3 tablespoons shaved palm sugar
3 tablespoons fish sauce
3 tablespoons tamarind pulp soaked in 1/2 cup water, then strained to remove seed and fibers

Preparation

1 Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.

2 Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.

3 Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.

4 Push moodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.

5 Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.

6 Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using.