PAD THAI

1 cup thinly sliced pork
1 teaspoon light soy sauce
1/2 (14-ounce) package rice noodles
1/4 cup canola oil
2 large shallots, chopped
1/4 cup sweetened dried radish, chopped
1/4 cup cubed extra-firm tofu, optional
1/4 cup palm sugar or granulated sugar
1/4 cup fish sauce
1 cup shrimp, shelled and deveined
3 eggs
3 cups bean sprouts
1/2 cup garlic chives
1/4 cup dried shrimp
FOR SERVING:
Lime slices
Dried chili flakes
Fish sauce
Sugar
Roasted peanuts

Marinate the pork in the light soy sauce in a bowl for 30 minutes to 1 hour.

Soak the rice noodles in warm water in a bowl for 20 minutes; drain.

Heat the wok over medium-high heat and add the oil. Add the shallots and fry until golden.

Add the dried radish, pork and tofu and cook until the pork is crumbly and opaque, stirring constantly.

Add the noodles, sugar and fish sauce and cook until the noodles are soft.

Push the noodles to the side of the wok and add the shrimp. Cook until the shrimp are light pink.

Push the shrimp to the side with the noodles and add the eggs. Cook until the eggs are scrambled, stirring constantly.

Stir in the bean sprouts, garlic chives and dried shrimp. Remove from the heat.

TO SERVE:
Serve with separate bowls of lime slices, dried chili flakes, fish sauce, sugar and roasted peanuts. Top each serving of noodles with equal amounts of each condiment. For example, add one teaspoon of fish sauce for each teaspoon of sugar. The chili flakes are optional but add great spiciness to the dish. Squeeze the lime over the noodles and discard the rind. Once you have added all the desired condiments, mix well and enjoy. Thai noodles dishes are normally eaten with chopsticks.

Serves 2 to 4
Source: Lemongrass and Limes by Naam Pruitt