Classic Thai Noodles with Turkey (Pad Thai)

Soak the rice noodles in a large bowl of warm water until they are soft, about 15 minutes.

Meanwhile, rinse and peel the fresh shrimp, but leave the tails on. Slice them partway through along the back to butterfly and devein.

Slice the turkey into bite-size strips.

In a small mixing bowl, combine sauce mixture- the sugar, vinegar, fish sauce, and catsup. Stir the mixture until the sugar is dissolved. Set aside.

Drain the noodles and set them aside in a colander.

Place all of the stir-fry ingredients within easy reach of the cooking area. Arrange the condiments on a serving platter, or put them into individual serving bowls, and set them on the table so they will be ready when the noodles are hot out of the wok.

Set a wok over medium-high heat. When it is hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir-fry for a few seconds before adding the dried shrimp, turkey, and fresh shrimp. Stir-fry until the shrimp and the turkey lose their raw color, about 1 minute.

Stir in the sauce mixture and bring it to a boil. Add the noodles and gently toss them in the sauce. Stir-fry until the noodles absorb the sauce, about 2 minutes.

Mix in the tofu, salted radish and green onion.

Beat the eggs in a bowl, and add to the wok. Stir-fry to scramble.

Stir in the bean sprouts and peanuts until well mixed.

Transfer to a serving platter and serve immediately with condiments.