My husband loves Pad Thai, so in order to keep him from getting tired of it, I keep his interest by varying the ingredients each time I make the Pad Thai. Most restaurants do not use vegetables when they make Pad Thai, but being that we both enjoy fresh vegetables, I always include them in my Pad Thai recipes. However, with each meal, I use different varieties of vegetables. In this recipe, I used tomato ketchup for a Pad Thai sauce. Pad Thai is simple to cook and the vegetables are good for you.

INGREDIENTS:

12 oz. rice noodles (comes in a package)
9 oz. squid (comes in a package)
6 large shrimp
3 large eggs
1/3 cup baby carrots
½ cup tofu (diced)
1/3 cup green beans (cut to 2 inch lengths)
1/3 cup scallions (cut to 2 inch lengths)
½ cup bean sprouts
¼ cup tomato ketchup
¼ cup olive oil
¼ cup water
3 tbsp. sweet radish (finely chopped)
½ cup napa
1/3 tbsp. cilantros (chopped)
¼ cup shallots (chopped)
2 tbsp. garlic (chopped)
2 tbsp. fish sauce
2 tbsp. light soy sauce
3 tbsp. palm sugar
1 tbsp. paprika
1/3 tbsp. roasted peanuts
3 each lemon halves

PREPARATION:

1. Soak the rice noodles in the water for approx 5 minutes or until soft, then drain and set aside.
2. Place the olive oil, chopped garlic, chopped shallot into a wok and heat on a medium high heat setting. Stir until the garlic is golden brown and fragrant.
3. Add the squid and shrimp and stir for a few minutes, and then add carrots, green beans, scallions and tofu. Continue to stir occasionally for 5 minutes until mixed well. Then move contents to one side in the wok.
4. Add the noodles to the other side of the wok and pour the water over the noodles to prevent them from drying out while cooking, and stir frequently to prevent sticking to the wok. Stir for a few minutes, then move the noodles to the side of the wok with the other contents.
5. Break the 3 eggs into the wok and spread the egg yoke in a thin layer in the area of the wok opposite from the other contents.
6. When the eggs start to become solid add the napa over the eggs, and also add the tomato ketchup, sweet radish, fish sauce, light soy sauce, palm sugar and paprika to the wok.
7. Move the other contents of the wok back and mix everything together, then add the one half of bean sprouts and stir fry for a more minutes.
8. Remove from the heat, place the remaining beans and roasted peanuts on top, and then serve immediately, with lemon on the side.
9. Garnish with chopped cilantro.

Makes 3 servings

Tip: Sugar and spices may be placed in small dishes so that they may be added to the Pad Thai, if desired on an individual basis.