Thai Pad Thai Noodles

3 cups water

1 (8 ounce) package wide rice noodles

2 ½ tablespoons vegetable oil

2 cloves garlic, smashed

1 (4 ounce) boneless pork chop, cut into small pieces

1 cup bean sprouts

3 tablespoons dried small shrimp

2 ½ tablespoons palm sugar

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon lime juice

2 tablespoons chopped salted radish

¼ cup unsalted roasted peanuts, chopped

¼ cup chopped fresh cilantro for garnish

Bring water to a boil in a pot.

Place rice noodles in a large bowl. Pour boiling water over noodles and allow to soak until softened, about 20 minutes. Drain.

Heat vegetable oil in a wok over medium heat.

Cook and stir garlic and pork in hot oil until pork is no longer pink in the center, about 5 minutes.

Stir in soaked rice noodles, bean sprouts, dried shrimp, palm sugar, fish sauce, soy sauce, and lime juice, stirring until palm sugar has dissolved. Cook until noodles are heated through, 3 to 4 minutes.

Stir in salted radish until combined.

Lightly toss peanuts and noodle mixture together until combined Transfer to a platter. Garnish with cilantro.