Pad Thai

Ingredients

• 1 cup bean sprouts 
• 4  chives cut into 1" pieces
• 1 large eggs room temperature
• 2  lime wedges 
• 1 tablespoon radishes shredded sweet rinsed chopped
• 5 ounces vermicelli 
• 2 tablespoons peanuts unsalted divided crushed
• 6 medium shrimp deveined peeled
• 1.5 tablespoons simple syrup glaze with palm sugar
• 0.5 teaspoon thai chile dried divided
• 1.5 tablespoons thai fish sauce () (nam pla)
• 3 tablespoons vegetable oil 
• 5 tablespoons tamarind paste 
• 2 tablespoons spicy tofu pressed

Equipment

• bowl
• wok

Directions

1. Place noodles in a large bowl; pour hotwater over to cover.
2. Let soak until tender butnot mushy, 5-10 minutes.
3. Drain; set aside.
4. Heat vegetable oil in a wok or large skilletover medium-high heat.
5. Add egg; stir untilbarely set, about 30 seconds.
6. Add shrimp,if using. Cook, stirring, until shrimp and eggare almost cooked through, 2-3 minutes.
7. Add tofu and radish; cook for 30 seconds.
8. Add noodles and cook for 1 minute. Stir insprouts.
9. Add tamarind water, fish sauce,and simple syrup and stir-fry until sauce isabsorbed by noodles and noodles are wellcoated, about 1 minute. Stir in choppedgarlic chives.
10. Add 1/4 teaspoon ground chiles and1 tablespoon peanuts and toss well.
11. Transfer toserving plates.
12. Garnish with remaining 1/4 teaspoon groundchiles, 1 tablespoon peanuts, and lime wedges.