Pad Thai

1/2 package Thai rice noodles

Soak noodles in lukewarm water for 5-10 minutes. They should be somewhat flexible and solid.

4 teaspoons fish sauce

1 tablespoon white sugar

1 scant tablespoon tamarind extract/concentrate, or 2 tablespoons tamarind pulp

1 teaspoon Sriracha hot chili sauce

Mix fish sauce, sugar, tamarind, and chili in a small bowl and set aside.

2 tablespoons vegetable oil

2 tablespoons peanuts (optional)

1/3 cup extra firm tofu, chopped

3-4 cloves garlic, minced

1 shallot, minced

1 tablespoon preserved turnip (optional)

1 egg

green onions, chopped 1inch or smaller

1/4 - 1/2 pound cooked shrimp (optional)

1 1/3 cup bean sprouts

Heat oil in a wok, or large pot. Fry peanuts until toasted, and remove them from the pot.

Add shallot, garlic, and tofu to the oil. Stir until they start to brown. Add noodles (stirring quickly so stir-fry doesn't stick). Add sauce mixture. Add preserved turnip. If there is a lot of liquid in the pot, turn up the heat. Make room for the egg by pushing the other stuff to one side. Add egg and scramble (combining into noodles once set). Stir in shrimp. Add half of the bean sprouts, stir. Add green onions, stir.

Remove to serving plate, and sprinkle with peanuts. Serve lime wedges, raw green onions, and fresh bean sprouts on the side.

Note: this dish is very tasty without peanuts too.