Pad Thai noodles with pork and shrimp

Ingredients:

Pad Thai

• 110g medium dry rice noodles (soaked in cold water for 60 minutes)
• 4 tbsp vegetable oil + more as needed
• 1 teaspoon crushed garlic
• 1 tbsp dried shrimp, optional
• 0.5 cups chopped pork
• 0.5 cup whole shrimp, peeled and deveined
• 1 tbsp grated Asian preserved radish
• Water
• 5 tablespoons pad thai sauce, see recipe below
• 2 large eggs
• 0.5 tsp ground hot chili pepper
• 2 tbsp. ground roasted peanuts
• 0.5 cup chopped fragrant or green onions
• 2 cups mung bean sprouts, washed, plus extra for serving
• 1 wedge of lime

Pad Thai sauce

• 1 tbsp. purchased tamarind concentrate *
• 1 cup palm sugar + 3 tbsp.
• 1 cup of water
• 0.5 cup fish sauce
• 2 teaspoons of salt

Preparation:

1. Heat vegetable oil in a wok. Add garlic and fry until golden brown. Add the meat and shrimp and continue stirring until the shrimp turn pink. Remove the shrimp to avoid overcooking.
2. Add the noodles. They will be stuck together, so stir quickly, trying to separate them. Add a little water, stirring a few times. Then add the pad thai sauce and continue to stir until everything is thoroughly combined. The noodles should be soft and moist. Return the cooked shrimp to the wok.
   
   

   Note

   
   If you want to double this recipe, don't double the ingredients, as it will be difficult to work with. It's better to make the dish twice..
3. Push the contents of the wok toward the sides to make room for frying the eggs. If the pan is very dry, add another 1 tablespoon of vegetable oil. Beat in the eggs and distribute the noodles among them. When the eggs are done, stir the noodles to evenly distribute the whites and yolks.
   
   

   Note

   
   If you're planning to cook for a crowd, prepare the noodles ahead of time, and when you're mixing everything together in the pan, stir in the bean sprouts and green onions. You'll create a casual atmosphere, and your guests will have fun frying their own noodles..
4. Add chili, peanuts, green onions, and bean sprouts. Mix well. Transfer to a serving platter. Serve with fresh bean sprouts and a squeeze of lime juice.
   
   Pad Thai sauceCombine all ingredients in a saucepan and simmer for about 60 minutes until syrupy. Stir occasionally to prevent burning.
   
   
   Note *
   
   You can make your own tamarind juice. Buy a bag of tamarind pulp at any Asian market, cut off 3 tablespoons of the paste, and soak it for 20 minutes in 1.5 cups of warm water. Then squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.