Pad Thai

🥘 Ingredients

• dried rice stick noodles 6 oz
• dried shrimp 2 Tbs
• preserved radish 2 Tbs
• firm tofu 4 oz
• garlic 3 cloves
• vegetable oil 3 Tbs
• pad thai sauce 0.33 cup
• large shrimp 8
• eggs 2 large
• bean sprouts 1 cup
• garlic chives 4
• roasted peanuts 3 Tbs
• lime 1
• toasted chile powder 1 tsp

1. 1

   Soak dried rice stick noodles in warm water for 30 min , until they are bendy but still chalky at the centre, then drain them.
2. 2

   Fry dried shrimp , preserved radish , firm tofu and garlic in vegetable oil in a hot wok for 2 min , until the tofu takes some colour.
3. 3

   Stir-fry @&( timer into @&( timer with pad thai sauce and large shrimp over the highest heat you have for 3 min , turning rather than stirring, until the noodles drink the sauce and go glossy.
4. 4

   Push @&( timer to one side, break eggs into the bare metal, let them set for a count of ten, then chop them through.
5. 5

   Toss @&( timer off the heat with bean sprouts , garlic chives , roasted peanuts , lime and toasted chile powder , which each eater adds to their own plate.