Pad Thai

Ingredients

• 1 (14 oz.) pkg. dried rice noodles; soak dried rice noodles; soak in hot water until limp; drain
• 3 eggs, beaten, cooked, rolled up, and shredded
• 1/4 c. vegetable oil, for frying
• 4 cloves garlic, finely chopped
• 2 TB ginger, peeled, minced
• 1 red jalapeno chile, minced
• 1 1/2 lb. large shrimp, peeled, deveined
• 4 c. bean sprouts
• 8 oz. fried tofu, small 1/4-inch by 1-inch slices
• 1/2 bunch garlic chives, chopped
• 1/4 c. (patis) fish sauce
• 1/4 c. tamarind juice
• 2 TB Aloha shoyu
• 1/2 c. white vinegar
• 1/4 c. sugar
• 1 c. ground roasted unsalted peanuts
• 1/2 c. cilantro leaves, lime wedges

Instructions

1. 1

   In a medium bowl, combine sauce ingredients; stirring until sugar is dissolved.

2. 2

   Set aside.

3. 3

   In a a wok or large skillet over high heat; warm oil.

4. 4

   Add garlic, ginger and pepper; toss 1 minute until mixture is fragrant.

5. 5

   Add shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.

6. 6

   Add bean sprouts, tofu and sauce mixture and heat through.

7. 7

   Add noodles and chives; toss well.

8. 8

   When the ingredients are heated through, remove from heat.

9. 9

   --- How To Serve: ---

10. 10

    For service: divide noodles onto serving plates.

11. 11

    Garnish with shredded eggs, peanuts, cilantro and lime wedges.

12. 12

    Serve immediately.

13. 13

    Serves 4.