Pad Thai

2 handfuls of dried thin rice stick (about half a pack of 16 oz dry medium size rice stick noodles)
2 tablespoon palm sugar
1 tablespoon white sugar
2 tablespoon tamarind water (see notes below)
2 tablespoons fish sauce (substitute with soy sauce and soy bean paste for the same amount for vegetarian)
2 small bunch Chinese chives/leeks (you can substitute green onions but it won’t taste the same but it will give a little color to your Pad Thai)
2 teaspoon oil
1 red shallot, minced
2 eggs
4 oz extra firm tofu, cut into small cubes and deep fry
4 shrimp, peeled and deveined (optional)
½ teaspoon of salted radish, chopped (this is salted daikon, the white raddish. You can skip it if you can’t find it. It usually comes in a plastic bag whole or in a tub already minced)
pinch of roasted Thai chili flakes (see notes below) or substitute red pepper flakes. It won’t be as spicy but will work fine.
2 handfuls of bean sprouts
2 tablespoons of crushed roasted peanuts
lime wedges

Soak noodles in tap water for about an hour until soft. To check the noodles if they are ready, bend a noodle and if it breaks without any force, it’s ready. If not, you have to soak a little longer. Mix palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved. Chopped Chinese chives into small lengths about 2 inches.
Heat a wok or big pot (Dutch Oven is my favorite, or a big saute pan will do) over medium heat until very hot, add oil and wait until the oil is hot and fry shallots until fragrant and colored. Crack in eggs and scramble. Mix in tofu (and shrimp if using), chili flakes and radish. Stir fry until the tofu is thoroughly heated up and then add noodles. Stir-fry for a while until the noodle is softer and change color. Add the prepared sauce and a pinch of chili flakes. Stir for a few moments. Finally, add most of the bean sprouts and Chinese chives and cook for another 30 seconds. The noodles should be a little sweet, sour and salty.
When served, top the noodles with crushed peanut, fresh Chinese chives, bean sprouts, a wedge or two of lime and chili flakes(if want it a little hotter).
Note: to make Thai chili flakes, buy dry Thai chilies and dry roast them in a pan on the stove for 10 minutes, stirring constantly, or toast them in a 350 degree oven for 10 minutes. Put the chilies in a food processor and pulse until they become flakes.
:to make tamarind water, take about a golf ball size tamarind paste, put water in it and let it sit for about 10 minutes, squeeze the juice and strain. This will make about a cup of tamarind water. Add more water to squeeze some more until you get about a cup. Using concentrated tamarind water (the bottle in the picture), use one part tamarind water and one part water to make the required amount.