Pad Thai

Linda works one day per week (usually) on Thursday's.  As such, I am responsible for cooking dinner on Thursday.  Mind you, I do contribute on other days as well.

Yesterday, I decided to make Pad Thai.  As I often do, when I have a hankering for something, I lookup several recipe's on the internet and then combine them into my own recipe.  So, here is my recipe for Pad Thai

Ingredients

Sauce

• 2 Tbl liquid tamarind
  
• 2 Tbl fish sauce
  
• 2 Tbl palm sugar (or brown sugar)
  
• 1 Tbl rice wine vinegar
  

Marinated tofu

• 6 oz extra-firm tofu, not silken
  
• 1 cup soy sauce
  
• 1 tsp chinese five-spice powder
  

Pad Thai

• 4 oz rice stick noodles, soaked in warm water (about 1 hour)
  
• 1/2 lb shrimp, shelled and deveined
  
• 1 Tbl soy sauce
• 2 Tbl oil (peanut, canola, etc.), divided
  
• 2/3 cup green onion, sliced
  
• 3 cloves garlic, pressed
  
• 2 whole eggs, beaten
  
• 2 oz mung bean sprouts
  
• 3/8 cup chopped peanuts
  

Garnish

• 1/3 cup green onion, sliced
  
• 1/8 cup chopped peanuts
  
• 1 oz mung bean sprouts
  

Directions

1. Marinade the tofu in the soy sauce mixture for, at least, 4 hours (up to 12 hours)
2. Soak rice noodles in warm water (for about 1 hour), then strain
3. Mix together sauce ingredients and set aside
4. Dry shrimp and then lightly toss with 1 Tbl soy sauce
5. Heat wok, when hot put 1 Tbl oil in wok 
6. Put marinated tofu in wok and lightly brown, gently tossing so as to not break up too much, remove when done
7. Add shrimp to wok and lightly toss until done then remove and add to cooked marinated tofu
8. Add 1 Tbl oil to wok
9. Add garlic and onion and lightly toss for about 15 seconds
10. Add egg and scramble in wok
11. Add soaked rice noodles and sauce and toss to get everything coated
12. Add remaining Pad Thai ingredients and toss to get everything coated with sauce
13. Add reserved tofu and shrimp and toss to incorporate into Pad Thai
14. Remove Pad Thai to a platter
15. Sprinkle with garnish ingredients
16. Serve and savor its deliciousness