Pad Thai

With Guest Cook - Myrriah Rowden :)

We did a variation of the recipe below - added peanut butter to the sauce, and added snow peas and carrots for veggies. Steve and Myrriah added beef. Clara and Vanessa added shrimp. If making again, we would use less vinegar in the sauce.

Ingredients
1/2 cup white sugar
1/2 cup distilled white vinegar
1/8 cup soy sauce

1/8 cup fish sauce
2 tablespoons tamarind pulp
1 (12-16 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups peanuts
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges

Directions
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.
Serve with lime and bean sprouts on the side.