1 pack of thin rice noodle
1 bag of frozen shrimp
1 bundle of Chinese or garlic chives
1 lb fresh bean sprouts
1 cake of fried tofu, or firm tofu *
2 eggs
3-4 peeled cloves of garlic
1/2 bag of Chinese preserved salted radish
fish sauce, to taste
sugar, to taste
red pepper flakes, optional
lime slices
Tamarind sauce **
Chopped peanuts

Soak rice noodles in warm water for several hours prior to cooking or overnight.
Before preparation drain noodles through a large strainer and let dry.

Smash and chop garlic cloves and set aside.
Clean the chives well and slice into 1 inch pieces.
Cut fried tofu cake in quarters length-wise, then cut each quarter in half width-wise.
Proceed to cut tofu into cubes.
Cut up the preserved salted radish into small pieces width-wise,
taking care not to cut into big salty chunks.
Line up the radish strips and proceed to cut.

Thaw frozen shrimp in its bag under warm tap water and set it aside.
Rinse and clean the bean sprouts.
You may top and tail it for presentation's sake.

In a large Dutch oven or pot at medium-high heat, pour about 2-3 tbsp of cooking oil.
Let the oil heat up before proceeding to add the garlic.
As the garlic starts to fry, add the preserved radish. Stir to mix in the hot oil.

When the mixture starts to get brown and fragrant, stir in the tofu and shrimps.
After about a minute or so, crack in the two eggs. Break the yolks if necessary.
Shake off access water and add the rice noodles into the pot. Stir to mix everything.

Spoon in the tamarind sauce a half cup at a time, taking care to stir the sauce in
well and check for over-moistening as you keep adding the sauce.
Keep doing this until the noodles have almost reached their absorbtion point.

Stir in the bean sprouts and chives.
Cover the pot and let the pad thai sit for a several minutes before stirring again.
Make sure the noodles are cooked before serving. Serves 4-6 people.

Spoon the pad thai onto a plate and sprinkle with chopped peanuts.
Squeeze a slice or two of lime. Add fish sauce and sugar if necessary.
Garnish with shredded cabbage or fresh bean sprouts. Stir it all up and enjoy.

Fried Tofu *
Use this if you cannot find ready-to-use fried tofu cakes

1 block of firm tofu
2-3 tbsp. vegetable oil for frying

It is important for the tofu to be well drained and dried of any fluids.
Pat with paper towel after removing it from its container.
Let sit on a flat-bottom colander or plate several hours prior to frying.

Cut the tofu cake into medium-thin bite-sized rectangles.
Heat oil in a frying pan and add tofu when ready.
Stir around tofu until the outside is crispy and a golden yellow.
Remove tofu and drain on paper towel. Tamarind Sauce **

1/3 chunk of block tamarind
1/2 to 3/4 cup of Thai fish sauce
2 cups granulated sugar
3 cups of water

In a medium sauce pan heat water to a boil. Add the tamarind into the pan.
As the tamarind softens, break the block up with a wooden spoon.
After the tamarind and water are combined, strain the mixture through a sieve into
a reserve bowl or pot, saving the resulting liquid. Return the liquid to the pan.