Pad Tai

Ingredients:
-225 grams (1/2 lb) Thai rice noodles
-12 medium size shrimp, shelled and cleaned
-1 medium onion, diced
-100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)
-1 tsp garlic, minced
-1 tbsp sugar
-1 tbsp nam pla (fish sauce)
-2 tbsp ketchup
-100 grams (1/2 cup) peanuts,coarsely ground
-100 grams (1/2 cup) vegetable oil
-200 grams (1 cup) bean sprouts

Method:
-1 tbsp tamarind soaked in 3 tbsp hot water (tamarind usually comes in a package without seeds. Add water and squeeze the pulp of the fruit several times to obtain the sour liquid. Sub-stitute the juice of 1 lime if tamarind is not available. You should find in a Thai,Indian,Spanish,or Asian Market) juice of 1 lemon 2 eggs, slightly beaten
-Soak the noodles in cold water to cover for about 15 minutes. Drain
-Put noodles in a bowl and pour hot water over them. Let stand for about 10 minutes.
-Drain and rinse with cold water; set aside.
-Put oil in a wok or large skillet over medium heat.
-Add garlic and onion. Stir-fry until onion turns translucent.
-Add shrimp and stir-fry for about 2-3 minutes, or until shrimp turns pink.
-Add ketchup, sugar, nampla,preserved radish, tamarind juice, and lemon juice. Stir well.
-Pour in the beaten eggs and let them slightly set for 3 minutes before mixing with remaining ingredients.
-Add noodles, bean sprouts, and peanuts.Mix well.
-Spoon noodles onto serving platter and garnish with 1 cup bean sprouts, lemon wedges, cilantro, and peanuts.
Enjoy!