Ingredients:

  • 3 tablespoons (45 ml) tamarind paste
  • 3 tablespoons (45 ml) fish sauce (nam pla)
  • 3 tablespoons (36 g) palm sugar, finely chopped
  • 1 tablespoon (15 ml) rice vinegar
  • 1/4 teaspoon (1 g) cayenne pepper
  • 4 ounces (115g) dried flat rice noodles, 1/8-inch wide
  • 2 tablespoons (30 ml) vegetable oil, divided
  • 2 large eggs (approximately 100g)
  • 1/2 cup (50g) firm tofu, cut into 1/2-inch cubes
  • 1/2 cup (75g) shrimp, peeled and deveined (approximately 16-20 shrimp)
  • 1/4 cup (25g) preserved sweet radish (chai poh), rinsed and chopped
  • 1/4 cup (25g) roasted peanuts, coarsely chopped
  • 1/4 cup (10g) garlic chives, cut into 1-inch lengths
  • 1/4 cup (25g) bean sprouts
  • Lime wedges, for serving

Instructions:

  1. In a small saucepan, combine tamarind paste, fish sauce, palm sugar, rice vinegar, and cayenne pepper. Simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly. Set aside.
  2. Soak rice noodles in hot water until pliable but still firm, about 5-7 minutes. Drain well.
  3. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add eggs and scramble until just cooked but still slightly soft. Remove from wok and set aside.
  4. Add the remaining tablespoon of oil to the wok. Add tofu and cook until golden brown and slightly crispy. Add shrimp and cook until pink and opaque.
  5. Add the cooked noodles to the wok with the tofu and shrimp. Pour in the Pad Thai sauce and toss to coat evenly. Cook for 2-3 minutes, stirring frequently, until noodles are heated through and sauce is absorbed.
  6. Add preserved radish, peanuts, garlic chives, and bean sprouts to the wok. Toss to combine. Return the scrambled eggs to the wok.
  7. Transfer Pad Thai to plates. Garnish with extra peanuts, bean sprouts, and lime wedges. Squeeze lime juice over the top just before serving.