Thai Food (2): Pad Thai

This dish is popular amongst tourists coming to visit Thailand who have had Thai food in their own countries. Pad Thai is stir fried rice noodles with eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts and can be served with shrimp or chicken. There are two different varieties of Pad Thai that can be found. The version most typically found in Thailand is a lighter, dryer version of the dish. The version found in most western countries is much more heavy and oily.

 Ingredients
4 tablespoons vegetable oil, plus extra as needed
1 teaspoon chopped garlic
1 tablespoon dried shrimp, optional
1/2 cup sliced pork
1/2 cup whole shrimp, shelled and deveined
1 tablespoon preserved radish
1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained)
Water
5 tablespoons Pad Thai sauce, recipe follows
2 large eggs
1/2 teaspoon ground hot chiles, or more to taste
2 tablespoons ground roasted peanuts
1/2 cup sliced garlic chives or green onion
2 cups bean sprouts, rinsed, plus more for garnish
1 wedge lime
Directions

Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.

2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3. Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.