Carol's Pad Thai

• 3 T tamarind paste
• 2 T palm sugar syrup (made from 2.5 oz palm sugar and 1/3 C [really 5T] water; IIRC this makes enough for 2 recipes)
• 1.5 T fish sauce
• 4 oz rice noodles
• 1 egg
• 1.25 oz (1/4 C) tofu
• 1 T salted radish
• 2 oz (1 C) shredded cabbage
• 2 scallions
• 2 T roasted peanuts

Soak the noodles in warm (not boiling) water for 20m or until pliable; cut into 8" lengths (usually in half).

Mix the tamarind paste, palm sugar syrup, and fish sauce to make the sauce.

Chop the radish and peanuts. Cut the scallions into 1" lengths.

Heat 2T oil over high heat and add the egg. It will start to sputter; add the tofu and radish and cook until the edges of the egg brown, then flip the egg and stir everything together (the egg should break up). Add the noodles and cabbage and stir-fry for another minute, then add the sauce. Stir-fry until the liquid has evaporated and the noodles are cooked (2-4 minutes). Add the scallions and 1 T peanuts, stir, then plate and serve with the remaining peanuts and lime wedges.