Pad Thai with shrimp

Ingredients for 1 servings:

• 100 g noodles, dried narrow long rice noodles
• 1 tbsp palm sugar
• 1 tbsp sugar, fine white
• 1 tbsp tamarind juice, concentrated, mixed with just under 1 tbsp cold water
• 2 tbsp fish sauce
• 1 tsp soy sauce, light
• 1 tsp soy sauce, dark
• 1 small onion(s), red (or 2 – 3 Thai shallots), sliced
• 1 clove(s) garlic
• 50 g tofu, fried into 0.5 cm wide slices and cut into 0.5 cm cubes
• some raw shrimp, ready to cook
• 2 tsp radish(s), cured white (daikon radish hua phak kaak), sliced ​​(in the bag, not the pickled one).
• 1 pinch(s) chili powder, roasted (see below)
• 1 handful of soybeans, prepared
• 1 ½ bunch garlic, Chinese flat chives (those without buds)
• 1 tbsp peanuts, roasted and coarsely ground, n. B. more
• 1 egg(s)
• 4 tbsp oil (peanut oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the rice noodles in cold water for at least 2 hours, or soak for 10 minutes and then pour boiling water over them and let stand for a few minutes. Rinse the rice noodles thoroughly with water before cooking. Dissolve the white sugar, palm sugar, tamarind juice, fish sauce, light soy sauce, and dark soy sauce in a small saucepan and simmer. Heat 2 tablespoons of oil in a wok. First, briefly fry the shrimp, then add the garlic and onions, stirring until the shrimp are cooked through. Remove the shrimp from the wok. Add the fried tofu and radish. Add the prepared sauce and a pinch of chili powder to the wok and mix briefly. Increase the heat slightly, add the noodles, and stir-fry until they begin to brown. Add the shrimp, peanuts, bean sprouts, and chives, and mix well with chopsticks and/or a spatula. Push the noodles to the side. Pour 2 tablespoons of oil onto the free side and break in the egg. Whisk the egg yolk slightly. Fold the half-cooked fried egg over the noodles and let it set briefly. Break the egg into pieces with a spatula. Carefully mix the egg with the noodles. Season to taste with a little soy sauce, if desired. Serve the noodles with lime wedges and *kreuang brung*, which is essential for all fried noodles… Note: *kreuang brung* are bowls of roasted, roughly chopped peanuts, roasted chili powder, chilies in vinegar and fine white sugar for seasoning fried noodles. To make the roasted chili powder, roast dried long red Thai chilies in a pan without oil until they are fragrant and take on colour. Let cool briefly and then crush/grind in a mortar to a fine or medium-coarse powder.