Pad Thai

• 300g flat rice noodles (sen lek)
• 300g large shrimp, peeled and deveined
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 3 tbsp vegetable oil
• 4 garlic cloves, minced
• 2 shallots, sliced
• 3 eggs
• 200g bean sprouts
• 4 green onions, cut into 2-inch pieces
• 100g extra-firm tofu, cubed (optional)
• To serve: crushed roasted peanuts, lime wedges, dried chili flakes, extra fish sauce

Instructions

1. 1

   Soak rice noodles in room-temperature water for 30 minutes until pliable but still firm. Drain.

2. 2

   Mix tamarind paste, fish sauce, and palm sugar in a bowl until sugar dissolves. Taste — it should be tangy, salty, and slightly sweet.

3. 3

   Heat a wok over very high heat until smoking. Add oil, garlic, and shallots. Stir-fry 30 seconds.

4. 4

   Add shrimp and tofu if using. Stir-fry until shrimp just turns pink, about 2 minutes. Push to the side.

5. 5

   Add drained noodles and sauce. Toss everything together, stir-frying constantly for 2 minutes.

6. 6

   Push noodles to the side, crack eggs into the empty space, and scramble quickly. Fold into noodles before fully set.

7. 7

   Add bean sprouts and green onions. Toss briefly — you want the sprouts to retain some crunch. Serve topped with peanuts, lime, and chili flakes.

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