Pad Thai | Paula Deen

Ingredients

• 3 beaten and cooked, rolled up and shredded eggs
• 4 cloves chopped fine garlic
• 1/2 cup white vinegar
• 1/4 cup sugar
• 4 tablespoons tamarind juice
• 2 tablespoons soy sauce
• 1 bunch chopped garlic chives
• 1/4 cup Fish sauce
• 1 cup preserved ground radish
• 8 oz fried then cut into small cubes tofu cake
• 4 cups bean sprouts
• 1 cup finely ground roasted raw peanuts
• 1 (14 oz) package medium dry rice stick noodles
• 1 1/2 lbs large peeled with tails on shrimp
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1/4 cup for frying Vegetable oil
• cut into wedges (optional) Lime