Pad Thai

Description:
Once again, for Thai food lovers (like me)--Filipinos will notice that Thai cuisine has a strong similarity to our own cuisine. This dish for instance is similar to our native Pancit Sotanghon with a few difference. Enjoy!

Ingredients:
Garlic, minced
Scallions - a small bunch
1/4 c. sugar
1-1/2 cups bean curd or tofu , diced and fried
2 cups. bean sprouts
1/4 cup chives, chopped
1 cup of peeled shrimps (or you can use dried shrimps)
300 gms of rice noodles (soaked in water and drained well) and set aside.
cooking oil
2 eggs
2 tbsp. rice vinegar or 2 tbsp tamarind juice
1 tbsp. paprika (for color)
1/2 cup turnip, cut into smal pieces
1/4 cup roasted peanuts
some salt (or if you prefer our local fish sauce) according to your taste

Directions:
Dice beancurd, and fry till slightly medium crisp
Wash soy bean sprouts and drain
Cut spring onions into 2 cm long pieces,
.
Boil water in a pot, add noodles and simmer for five minutes. Drain noodles and wash down with cold water.
Heat oil in a pan.
Add garlic, shrimps, fish sauce, sugar, rice vinegar (or tamarind juice) and paprika.
Stir fry until completely mixed altogether.
Stir in the tofu, turnip.
Turn heat to high and put ingredients to one side and quickly add eggs.
As the eggs start to set, gently scramble them, (keep fire low)
Add noodles, salt, (or fish sauce) and mix well

Turn heat up, add the chives, peanuts and the bean sprouts and thoroughly continue mixing until the consistency is almost dry.

Garnish: Scallions, lemon or lime cut into wedges and added roasted peanuts.