Pad Thai

Method

1. 01

   Soak the rice noodles in room-temperature or lukewarm water until flexible but still a little firm, usually 20-30 minutes depending on the brand. Drain well and keep all other ingredients measured and near the stove before heating the pan.

   ⏱ 25 min
2. 02

   Make the sauce by warming 4 tablespoons tamarind paste, 4 tablespoons fish sauce, 3 tablespoons brown sugar and about 40 ml of the water in a small pan or bowl until the sugar dissolves. Taste for a bold sour-salty-sweet balance; it should taste intense before it coats the noodles.

   ⏱ 3 min
3. 03

   Heat a large wok or wide frying pan over high heat with 1 tablespoon oil. Stir-fry 250 g shrimp just until pink and nearly cooked through, then transfer to a plate so they do not overcook.

   ⏱ 2 min
4. 04

   Add the remaining 2 tablespoons oil to the pan. Fry 120 g tofu until lightly golden, then add 3 garlic cloves and 2 shallots and stir-fry briefly until fragrant. For a more authentic flavor, add a little finely chopped sweet preserved radish and dried shrimp here, if you can find them.

   ⏱ 3 min
5. 05

   Add the drained noodles and sauce. Toss constantly so the noodles absorb the sauce without clumping, adding the remaining water a spoonful at a time only if the noodles need more moisture. Cook until glossy, tender and still springy.

   ⏱ 4 min
6. 06

   Push the noodles to one side, crack in 2 eggs and scramble until softly set, then fold them through the noodles. Return the shrimp to the pan, add most of the 200 g bean sprouts, 60 g garlic chives and half the peanuts, and toss for less than a minute so the sprouts stay crisp.

   ⏱ 2 min
7. 07

   Serve immediately with the remaining bean sprouts, crushed peanuts, lime wedges and chili flakes on the side so each person can adjust sourness, crunch and heat.