Pad Thai

1. Pre-soak your Pad Thai noodles for 10-15 minutes
2. Heat your wok to medium heat
3. Add oil and spread around the walls to prevent sticking
4. Constantly mix the following ingredients
5. Add garlic and mix until it starts browning
6. Add tofu and fry until firm to prevent it from falling apart
7. Add your egg and mix
8. Add peeled shrimp and cook until it turns slightly orange
9. Add Pad Thai Noodles and mix with Pad Thai Sauce
10. Add dried shrimp
11. Add sweet preserved radish (adds extra flavor)
12. Add additional water to soften your noodles if necessary
13. Add fish sauce
14. (Optional) Add black sweet soy sauce for color
15. Add Chinese chives
16. Test if the noodles are soft enough, otherwise add more water
17. Add more tamarind and fish sauce until you are satisfied with the taste.
18. Remove from the wok when done

Hor Kai (Egg Wrap)

1. Add 3 eggs into a mixing bowl
2. Add 1 Tbs of soy sauce
3. Whip the yolks until well mixed
4. Add oil into a medium sized pan on medium heat
5. Spread the oil ail and remove excess
6. Add your egg mixture
7. Spread mixture around to create an even and thin wrap
8. Cook until the wrap is 98% cooked and dry, you can leave some residual to use as a glue to hold the wrap together. The heat will end up cooking the rest.
9. Add your Pad Thai to the egg wrap and try not to overstuff it so you can easily wrap it without breaking the egg wrap.

Plate, cut, and enjoy your Pad Thai Hor Kai.