Pad Thai (Stir-Fried Rice Noodles)

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Ingredients

200g dried flat rice noodles (about 1/4 inch wide) 150g medium shrimp, peeled and deveined 100g firm tofu, cut into 1/2-inch cubes 2 large eggs 3 cloves garlic, minced 2 shallots, thinly sliced 1 cup bean sprouts 1/2 cup garlic chives or green onions, cut into 2-inch lengths 1/4 cup roasted peanuts, coarsely chopped 2 tbsp dried shrimp (soaked in warm water for 10 mins, then chopped) 2 tbsp preserved radish (optional) Lime wedges for serving**For the sauce:** 3 tbsp tamarind paste (pure, not concentrate) 3 tbsp fish sauce 2 tbsp palm sugar (or brown sugar) 1 tbsp oyster sauce 1 tsp white vinegar 1/4 tsp white pepper

Detail Steps and Procedure

1. **Prepare noodles:** Place rice noodles in a large bowl. Cover with hot (not boiling) tap water and let soak for 25-30 minutes until pliable but still firm (al dente). Drain and set aside.2. **Make sauce:** In a small bowl, combine tamarind paste, fish sauce, palm sugar, oyster sauce, vinegar, and white pepper. Stir until sugar completely dissolves. Set aside.3. **Prep ingredients:** Have all ingredients ready by the stove (mise en place). Beat eggs in a small bowl. Prepare tofu, shrimp, garlic, shallots, bean sprouts, chives, and peanuts.4. **Stir-fry aromatics:** Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat until smoking. Add garlic and shallots, stir-fry for 30 seconds until fragrant and starting to brown.5. **Cook protein:** Push aromatics to one side. Add tofu cubes and cook for 1-2 minutes until lightly golden. Add fresh shrimp and dried shrimp, cook for another 1-2 minutes until shrimp turn pink.6. **Cook eggs:** Push everything to the side of the wok. Pour beaten eggs into the empty space and let set for 10 seconds before scrambling. Cook until just set but still moist.7. **Combine noodles and sauce:** Add drained noodles and the prepared sauce. Using two utensils, toss and stir constantly for 2-3 minutes until noodles are tender and have absorbed the sauce. If noodles stick, add 1-2 tablespoons of water.8. **Add vegetables:** Add bean sprouts and garlic chives. Toss for another 30 seconds until vegetables are slightly wilted but still crisp.9. **Finish and serve:** Remove from heat. Transfer to serving plates. Top generously with chopped peanuts. Serve immediately with lime wedges on the side for squeezing.

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