Who has a good Pad Thai recipe?

I love Thai food and am looking for a recipe that I can make.Who has a good Pad Thai recipe?
http://www.importfood.com/recipes.html
Ingredients

1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)

3 Tbs. fish sauce (nahm bplah), to taste

3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste

2 Tbs. palm or coconut sugar, to taste

4 Tbs. peanut oil

1/3 lb. fresh shrimp, shelled, deveined and butterflied

3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick

4-5 cloves garlic, finely chopped

3 shallots, thinly sliced (or substitute with half a medium onion)

1/4 cup small dried shrimp

1/4 cup chopped sweetened salted radish

2-3 tsp. ground dried red chillies, to desired hotness

3 eggs

3 cups fresh bean sprouts

1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)

Garnish

2/3 cup chopped unsalted roasted peanuts

1 lime, cut into small wedges

A few short cilantro sprigs

4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)

Soak the dried rice noodles in cool or lukewarm water for 40 minutes or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.



When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.



Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.



Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.



Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.



When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.



Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.Who has a good Pad Thai recipe?
Traditional Pad Thai



INGREDIENTS

1 (12 ounce) package rice noodles

2 tablespoons butter

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

1/4 cup vegetable oil

4 eggs

1 tablespoon white wine vinegar

2 tablespoons fish sauce

3 tablespoons white sugar

1/8 tablespoon crushed red pepper

2 cups bean sprouts

1/4 cup crushed peanuts

3 green onions, chopped

1 lemon, cut into wedges





DIRECTIONS

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.



Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and cook for 3 minutes.

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Pad Thai with chicken and shrimp

INGREDIENTS (Nutrition)

1 (8 ounce) package dried flat rice noodles

3 tablespoons fish sauce

1/4 cup fresh lime juice

1 tablespoon white sugar

2 tablespoons oyster sauce

1 1/2 tablespoons Asian chile pepper sauce, divided

1/4 cup chicken stock

1/4 cup vegetable oil

1 tablespoon chopped garlic

8 ounces medium shrimp - peeled and deveined

8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes

2 eggs, beaten

3 cups bean sprouts

6 green onions, chopped into 1 inch pieces

2 tablespoons chopped unsalted dry-roasted peanuts



1/4 cup chopped fresh cilantro

1 lime, cut into 8 wedges

2 cups bean sprouts





DIRECTIONS

Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.



In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.



Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.



Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender.

Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.

Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.
Ingredients

8 ounces rice stick noodles

1/3 cup lime juice

1/3 cup water

3 tablespoons fish sauce

1 tablespoon rice vinegar

3 tablespoons sugar

1/2 teaspoon cayenne

2 teaspoons roasted peanut oil

2 cloves garlic, finely minced

1 shallot, finely minced

1/2 pound peeled and deveined shrimp, cut into small pieces

2 eggs, lightly beaten

1/4 cup roasted, unsalted peanuts, roughly chopped

4 cups bean sprouts

1 cup thinly sliced scallions, about two small bunches

1 cup loosely packed cilantro leaves

Directions

Cover noodles with boiling water. Soak 20 minutes or until soft but not fully "cooked". Drain and set aside.



In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside.



Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist.



Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated.



Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.Who has a good Pad Thai recipe?
Ingredients:

(A)

500g rice noodles

2 eggs

2 tablespoons chopped garlic



(B)

1 small bowl of fish cake

1 small bowl of prawn

1 small bowl of squid

1 small bowl of pork



(C)

3 tablespoons fish sauce

1 tablespoon light soy sauce



(D)

150g green bean sprouts

30g Chinese chives

5 perennial chilies

2 red chilies



Method:

1. Heat 4 tablespoons of oil in wok. Stir fry garlic until fragrant. Add in (B) and stir fry until cooked.

2. Beat in eggs and stir fry. Add in rice noodles and (C). Stir fry.

3. Add in (D). Stir fry well and serve hot.