Pad Thai Vmxv03a

8 oz Rice Vermicelli

3 T Oil

3 ea Garlic cloves, minced

1/4 c Dried Shrimp

1/4 c Fish sauce

1/4 c Sugar

2 T Tamarind juic (Lemon or lime

1 x -may be substituted)

1 T Paprika

1/2 c Fried tofu

2 T Dried, unsalted turnip,

1 x -cut into small pieces

1 ea Egg, beaten

1/4 c Chives, cut in 1 in lgths

1/4 c Ground roasted peanuts

1 c Bean sprouts

1 x GARNISH:

1/2 c Bean sprouts

1/2 c Chopped chives

1/2 ea Lime, cut in wedges

Soak noodles in cold water for 2 hours, until soft. Drain and set aside.Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp and stirfry. Add the noodles and stirfry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika. Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced.Mix in the chives, peanuts and Place on a serving dish, arrange the garnishes attractively and serve. Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch squares and fry in oil on both sides until golden brown.From Thailand the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.