Phat Thai With Mushrooms (Pad Thai) - cooking recipe

Ingredients

8 ounces firm tofu, diced
4 cups rice noodles or 4 cups fettuccine
cold water, for soaking noodles
2 tablespoons vegetable oil
4 teaspoons garlic, minced
1/2 cup turnip, peeled and diced
1 cup mushroom, coarsely chopped
2 tablespoons scallions, sliced
1 dried red chili pepper, finely chopped
2 teaspoons rice vinegar
3 tablespoons sugar
4 teaspoons fresh paprika bell peppers, chopped
4 tablespoons tamarind juice
1 1/2 cups water
1 cup roasted peanuts, chopped
2 cups bean sprouts
1 lime, juice of
1 cup garlic clove, cut into 1/2 inch pieces
1 pinch salt
1 pinch pepper
1 lime, peeled and cut into wedges
1 carrot, shredded

Preparation

Soak the noodles in cold water in a medium sized mixing bowl for 20 minutes or until slightly limp; drain.
While noodles are soaking: In a sausepan, saute garlic and turnips in oil for 5 minutes.
Add mushrooms, scallions, chili pepper and tofu; cook, stirring for 2 minutes.
Combine vinegar, sugar, paprika and tamarind in a small bowl; add to saucepan along with noodles and water and continue to cook, gently tossing until most of water is absorbed.
Stir in 1/2 cup of roasted peanuts, bean sprouts, lime juice and chives; season to taste with salt and pepper.
Place a serving of Phat Thai in center of each plate; arrange some of the lime wedges, carrot shreds and reserved peanuts on top.