Pad thai

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Recipe from Karla Baumhover Pengsagun

1/2 package (16oz) wide rice noodles
2 1/2 Tbsp. vegetable oil
2 cloves garlic
1/4 lb. pork, cut into 1" by 1/4" pieces
3 Tbsp. dried shrimps, small size
2 Tbsp. salted radish, chopped (optional)
2 Tbsp. fish sauce
1 Tbsp. thin soy sauce, Dragonfly brand
2 1/2 Tbsp. sugar
1 Tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts (break up in a mortar and pestle or chop with a chef's knife) Cilantro to garnish

Boil 3 cups of water.  Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.  Heat oil in wok, until hot but not smoking.  Add smashed garlic.  Add pork. Fry until meat is no longer pink.  Add noodles, dried shrimps, fish sauce, sugar, lime juice, and bean sprouts.  Stir fry for another 3 to 4 minutes until mixed up and heated through.  Add salted radish, if using (rinse if very salty).  Stir fry another minute.  Toss in the peanuts, tossing to mix.  Remove to a platter or individual plates to serve. Garnish with cilantro. Serves 2.

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