Cooking Instructions
1.Preparation
[]Soak rice noodles in room temperature water for 30 minutes to 1 hour.
[]Devein shrimp, keeping heads and tails attached for presentation.
[]Cut vegetables, tofu, and peanuts.
2. Pad Thai Sauce
[]In a small pot over medium heat, melt palm sugar until golden and caramelized (be careful not to burn).
[]Add tamarind juice, fish sauce, and water.
[]Stir well and bring to a boil. Remove from heat and set aside.
2. Cook Shrimp
[]Heat a bit of neutral oil in a pan over medium heat.
[]Sear shrimp until just cooked, then remove and set aside.
3.Build the Dish
[]In same pan, add more oil if needed.
[]Sauté shallots until translucent.
[] Add tofu and preserved radish. Stir-fry until lightly golden.
[] Add soaked noodles and splash of water to loosen.
[] Pour in Pad Thai sauce. Add sun-dried shrimp, chopped peanuts, and dried chili flakes. Toss to combine.
[]If your noodles are too dry, you can add a bit of water to stir-fry.
[]Push noodles to one side of pan. Crack in egg and gently scramble.
[]Once the egg is nearly set, fold the noodles over and mix thoroughly.
4. Finish
[] Add bean sprouts, chives, and the cooked shrimp.
[] Stir briefly, then turn off the heat.
5. To Serve
[]Plate the noodles in the center of the plate.
[]Garnish with crushed, roasted peanuts, dried chili flakes, lime wedges, and extra chives on the side.
