Big John's Pad Thai Noodles

Total Time: 1 hr 8 mins Preparation Time: 1 hr Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 (14 ounce) package vermicelli rice noodles, dried
• 1/2 cup chicken breast, without skin cut in 1-inch strips
• 2 eggs, beaten
• 8 large shrimp, peeled and de-veined
• 4 garlic cloves, crushed
• 3 green onions, cut in 2-inch strips
• 1/4 cup dried shrimp
• 1/2 cup baked tofu, sliced
• 1/4 cup dry roasted peanuts, unsalted & chopped
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 1 1/2 tablespoons turnips, salted packaged
• 1 1/2 teaspoons tamarind paste
• 1 1/2 teaspoons vinegar
• 1/2 teaspoon paprika
• 1 cup bean sprouts

Recipe

• 1 soak noodles in a large covered bowl of water for 1 hour. drain well before using.
• 2 stir together fish sauce, tamarind paste, lime juice, vinegar, paprika and sugar. set aside.
• 3 place large frying pan or wok over high heat. add oil and coat pan completely. when pan starts to smoke, add garlic and saute 5 seconds. add turnip, dried shrimp and tofu and stir-fry 3 to 4 minutes.
• 4 add chicken and stir-fry 1 to 2 minutes until no longer pink.
• 5 remove to a bowl and let the oil settle in center of pan.
• 6 pour egg into center of pan and lightly scramble until half-cooked.(approx. 30 seconds).
• 7 add chicken mixture back to pan and mix together with egg.
• 8 add raw shrimp and cook until chicken and shrimp are both nearly done. (approx.1 minute).
• 9 add noodles and sauce mixture, folding until all liquid is absorbed.
• 10 add green onion and sprouts, cover for 30 seconds to steam.
• 11 mix in peanuts and serve.