Pad Thai Rice Noodles with Shrimp

Ingredients:

• 225 g flat Thai rice noodles
• 450 g large butterfly shrimp with shells
• 1 pack (340 g) extra-firm tofu, cut into 1 cm cubes
• 1/4 cup fish sauce
• 1/4 tbsp. unrefined sugar or turbinado sugar
• 1 - 2 tbsp. hot Asian chili sauce (Sambal oelek or Sriracha)
• 2 tablespoons fresh lime juice, plus lime wedges for garnish
• 1/4 cup vegetable oil
• 4 large cloves of garlic, chopped
• 6 radishes, thinly sliced
• 4 green onions, halved lengthwise and cut into 2.5cm pieces
• 1/2 cup coarsely chopped roasted salted peanuts
• 2 cups bean sprouts
• 2 jalapeño peppers (red and green), seeded and thinly sliced

Preparation:

1. Soak the noodles in a bowl of warm water until soft enough to pull apart, about 10 minutes. In a separate bowl, combine the fish sauce, sugar, chili sauce, and lime juice. When the noodles are tender, drain and return them to the bowl. Place the bowls and other ingredients near the stove (this dish cooks quickly).
2. Heat a wok or large skillet over high heat. Pour in the vegetable oil, then add the shrimp and quickly fry until pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a bowl, leaving the oil in the skillet. Add the garlic and tofu to the skillet and quickly fry until golden.
   
   Add the noodles and 1/4 cup of the fish sauce mixture. Stir-fry until the noodles have absorbed all the sauce, about 3 minutes. If the noodles seem dry, add up to 1/4 cup of water, but do not let them turn into mush.
3. Add the radishes, green onions, and 1/4 cup of peanuts and stir. Add the remaining fish sauce mixture. Taste and adjust the seasoning (you can add more water, lime juice, or fish sauce).
   
   Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter, sprinkle with bean sprouts, jalapeño, and the remaining 1/4 cup peanuts. Serve with lime wedges.