Pad Thai

Ingredients

* 12 fresh Shrimp

* 90 gram Dry Rice Noodle (3 - 5 mm)

* 50 gram Fresh Bean Sprouts

* 2 tablespoons Chopped (1") Scallions

* 6 tablespoons Fish Sauce

* 6 tablespoons Oyster Sauce

* 2 tablespoons Tamarind Paste

* 2 teaspoons Vinegar

* 2 tablespoons Palm Sugar or Cane Sugar (Palm Sugar will enhance more flavor to the dish)

* 2 Tablespoons Preserved Turnip

* 2 Tablespoons Crushed Peanuts

* 1 Tablespoon Paprika

* 2 Eggs

* 1 Teaspoon Red Chili Powder (optional)

* 1/2 Lemon

Thai Food Preparations

1. Soak the noodles about 30 minutes in room temperature water. 2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Palm Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted. 3. Season with the Fish Sauce, Oyster Sauce, Tamarind Paste and Vinegar. Then add Bean Sprouts, Scallions and Red Chili Powder. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.