The ingredients listed below can be quite intimidating but many are optional. If you would like to make authentic pad Thai like what you can be find in Thailand, use all the ingredients. This is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.

	1/2				lime					Tips and substitutions Shrimp can be substituted or omitted. Tamarind adds some flavor and acidity, but you can substitute white vinegar. The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like. If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark. The original recipe calls for crushed roasted peanuts. For health reason and personal preference, I substitute cashews for peanuts.
	1				egg
	4		teaspoons		fish sauce
	3		cloves		garlic, minced
	1/2		teaspoon		ground dried chili pepper
	2		tablespoon		vegetable oil
	1				shallot, minced
	2		tablespoon		sugar
	2		tablespoon		tamarind
	1/2		package		Thai rice noodles
	1/2-1/4		lb		shrimp		Optional
	1/2				banana flower		Optional
	1/3		cup		tofu - extra firm		Optional
	1-1/2		cup		Chinese chives - green		Optional
	2		tablespoons		cashew		Optional
	1-1/3		cup		bean sprouts		Optional
	1		tablespoon		preserved turnip		Optional

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Julienne tofu and cut into pieces 1 inch long. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok if you do not have one but any big pot will do. Use high heat and pour oil in the wok. Fry the cashew nuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to cook a little brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with fried cashews. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.