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Pad thai
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== Cook == Note: everything in a wok should be cooked at very high heat and moved/stirred frequently. # Heat a wok until the surface begins to smoke a bit. Add about half of the oil and swirl it around. # Stir fry the tofu in the oil until it begins to turn golden brown. Add about half of the remaining oil. # Add the shallots and swirl things around for a few seconds. # Add the garlic and swirl things around for a few more seconds. # Add the radish and chilis, swirl things around some more. # Add the noodles and toss everything together. Keep stirring until the noodles start to change texture and soften. # Push the mass of noodles and stuff up along the sides of the wok. Add the remaining oil to the middle of the wok and crack the eggs into this area. Break the yolks and let them set a bit. Once they're set, flip them and use your wok spatula to start shredding them a little. At this point, you can also start incorporating the noodles into the eggs too. This can result in some nice egg-coated noodle bites. # Add most of the tamarind-sugar-fish sauce mixture. Stir well. # Test the texture of the noodles. If they're too tough, add a tiny bit of water and keep stirring. # Test the flavor and re-balance as necessary with extra fish sauce, chili, or granulated sugar (and/or tamarind mixture if you have some left over). # Once the noodles are cooked and the flavors seem good, toss in the bean sprouts, optional garlic chives, and some of the chopped peanuts. When the vegetables start to wilt, you're ready!
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