Soak the rice noodles in cold water for 30 minutes, or until soft.

Drain, and set aside.

Heat a large skillet until hot, then add the oil.

Add the garlic, chicken and dried shrimp, and stir-fry.

Add the noodles and stir-fry until translucent.

It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

Add the fish sauce, sugar, tamarind juice and paprika.

Stir-fry the mixture until thoroughly combined.

Stir in the tofu, turnip and egg.

Turn the heat to high and cook until the egg sets, stirring gently.

Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

Mix in the chives, peanuts and bean sprouts.

Place on a serving dish, arrange the other ingredients attractively and serve.

	Recipe (click to open)	Description	Course	Cuisine	Category
	Pad Thai	Thai rice noodles stir fried with bean sprouts, peanuts, tamarind sauce and choice of other ingredients	Main	Thai	Noodles
	Rad Pad Thai	Detox Recipe	Main	Thai	Noodles

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