Pad Thai

padthai copySauce:
2/3 cup tamarind concentrate
2/3 cup white vinegar
1/3 cup light soy sauce
1/3 cup fish sauce or sub with soy sauce
1 teaspoon salt
1 cup palm sugar
3 Tablespoons garlic powder
1/4 cup Sriracha chili sauce

1 lb dried rice flat noodles, soaked in warm water 30 mins, drained
½ cup canola oil
8 large eggs, lightly beaten
1 12-oz Hodo Firm Tofu, cut into small ¼ X ½  X 1 inch strips
2 cups Hodo Tofu Puffs
1 lb shrimp, optional

12 garlic cloves, peeled and finely minced
6 Tablespoons pickled sweet radish, chopped finely
1 bunch Chinese chives, cut into 2 inch length
4 cups fresh bean sprouts
1 cup roasted and unsalted peanuts, finely chopped
2 Lime, cut into wedges, for garnish

Prepare the sauce:
Combine tamarind, vinegar, soy sauce, fish sauce (if using), salt, palm sugar, garlic powder and Sriracha in a medium saucepan and heat over medium heat. Bring to a boil and cook until the sauce becomes thick, about 15 minutes. Set aside.

Cook noodles in 2 batches:
Prep mise-en-place: – separate all ingredients into 2 batches, including sauce.

Heat a wok over high heat until smoking. Add a Tablespoon of oil and swirl to coat the sides. Add eggs and fry for 1 minute, move it to the side.  Next, add the tofu and fry till it is golden.  Move it to the side of the wok.

Next add another Tablespoon of oil, then garlic and shrimp, if using.   When the shrimp is pink adn garlic is golden, add in the radish.  Next, stir in noodles, followed by a few ladles of the pad thai sauce. Toss back eggs and the two types of tofu. Toss to coat noodles, add more sauce if needed, being careful not to drench the noodles.  Stir occasionally to prevent sticking, until the sauce is absorbed.  Do not over stir or else the noodles will fall apart.  Check the noodles for doneness. If they are not completely cooked through, add more sauce or water. Immediately remove the wok from the heat.

Stir in half the beansprouts and half the chives. Toss together and transfer noodles to a large serving platter. Place remaining bean sprouts, chives, and lime on the side. Serve immediately (with peanuts on the side). Repeat.
Serves 8

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