Pad Thai

Ingredients

• 200 g Rice Noodles
• 200 g Shrimp
• 2 pcs Eggs
• 150 g Bean Sprouts
• 3 pcs Garlic
• 150 g Firm Tofu
• 3 tbsp Tamarind Paste
• 3.3333333333333335 tbsp Fish Sauce
• 2 tbsp Palm Sugar
• 2 tbsp Dried Shrimp
• 3 tbsp Roasted Peanuts
• 1 tsp Thai Chili Powder
• 2 pcs Scallions
• 1 pcs Lime
• 2 tbsp Peanut Oil
• 1 pcs Shallot

Method

1. Soak {rice_noodles} in warm water until pliable and opaque white turns slightly translucent, then drain well so they stir-fry instead of steaming.
2. Stir {tamarind_paste}, {fish_sauce} and {palm_sugar} in a bowl until the sugar loosens and the sauce tastes balanced between sour, salty and sweet.
3. Pat {shrimp} dry so they sear properly, and prepare {garlic}, {shallot}, {firm_tofu}, {dried_shrimp}, {scallions}, {lime}, {bean_sprouts}, {roasted_peanuts} and {thai_chili_powder} for fast wok cooking.
4. Heat a wok over high heat until smoking, add {peanut_oil}, then stir-fry {firm_tofu} in a single layer until golden at the edges. Add {shallot}, {garlic} and {dried_shrimp}, seasoning lightly with {fish_sauce}, and cook until deeply fragrant.
5. Push everything to one side of the wok, add {shrimp} and sear over high heat without crowding until just pink and lightly browned, then fold back through the aromatics.
6. Add {eggs} to the open side of the wok and scramble briefly until softly set, then mix through so the curds cling to the hot wok-fried base.
7. Add drained {rice_noodles} and the {tamarind_paste} sauce mixture to the wok over high heat. Toss and spread the noodles so they soften evenly, absorb the sauce and turn glossy with light char at the edges.
8. Fold in most of the {bean_sprouts} and {scallions} just long enough to keep their crunch, then taste and sharpen with {lime}. Finish with {roasted_peanuts} and {thai_chili_powder}.
9. Serve immediately while the noodles are glossy and hot, topping with the remaining {bean_sprouts}, extra {scallions} and lime for a bright fresh finish.