Pad Thai

• Pad Thai rice noodles
• 1/2 c Tomato paste
• 1 c Granulated sugar
• Salt to taste
• 1/2 ts Ground fresh chili paste
• 1/2 ts Soy sauce
• 1 c Vinegar
• 1/2 c Water
• 4 Fresh eggs
• 8 oz Salad oil
• 1 lb Lean meat (pork, chicken, beef) sliced 2 inches long and 1/4 inch thick, or 1 pound shrimp, shelled and deveined
• 2 lb Bean sprouts
• 1/2 c Thai turnip leaves or green onions, cut 1 to 2 inches long
• Ground peanuts, bean sprouts and lime slices, for garnish

Instructions

1. 1

   Soak the rice noodles in 10 to 12 cups cold water for 30 minutes to an hour.

2. 2

   Drain and cover with a damp towel to retain moisture.

3. 3

   In a small pot combine the tomato paste, sugar, salt, chili paste, soy sauce, vinegar and water.

4. 4

   Cook over medium heat, stirring, until all ingredients are mixed together.

5. 5

   Preheat a wok or skillet over medium heat.

6. 6

   Add vegetable oil, meat and eggs and cook until done.

7. 7

   Combine rice noodles and sauce mix with eggs and meat in wok or skillet and stir until they are evenly mixed.

8. 8

   Continue cooking, stirring frequently to make sure noodles do not get too hard or burned.

9. 9

   Add bean sprouts and turnip leaves or green onions and stir to combine.

10. 10

    Serve with ground peanuts, fresh bean sprouts and fresh lime slices on the side.