Ingredients:

  • 125g dry rice sticks (medium width)
  • 3 tbsp tamarind paste
  • 3 tbsp palm sugar, finely shaved
  • 2 tbsp fish sauce
  • 1 tsp chili flakes
  • 150g raw shrimp, peeled and deveined
  • 50g extra firm tofu, cut into batons
  • 2 large eggs, lightly whisked
  • 1 tbsp dried shrimp, finely chopped
  • 1 tbsp preserved radish, finely minced
  • 2 cloves garlic, minced
  • 1 small shallot, thinly sliced
  • 1 cup fresh bean sprouts
  • 1 bunch garlic chives, cut into 2-inch pieces
  • 2 tbsp roasted peanuts, coarsely crushed
  • 2 tbsp vegetable oil
  • 1 lime, cut into wedges

Instructions:

  1. Soak the dry rice sticks in room-temperature water for 20 minutes until pliable but still firm (the 'dry-soak' method).
  2. Prepare the pad thai sauce by whisking together the tamarind paste, palm sugar, fish sauce, and chili flakes in a small bowl until the sugar is dissolved.
  3. Heat 1 tbsp vegetable oil in a wok over high heat. Add 150g raw shrimp and 50g extra firm tofu batons. Cook 2 minutes until shrimp are pink and tofu is golden. Remove and set aside.
  4. Add the remaining 1 tbsp oil to the pan. Toss in 2 cloves minced garlic, 1 small sliced shallot, 1 tbsp chopped dried shrimp, and 1 tbsp minced preserved radish. Cook 30 seconds until fragrant and sizzling.
  5. Add the soaked noodles to the wok. Toss for 1 minute until they begin to soften.
  6. Pour your prepared sauce over the noodles. Stir fry for 2 minutes until the noodles absorb the liquid and turn glossy.
  7. Push the noodles to one side. Pour in 2 whisked eggs. Cook 30 seconds until the edges set, then fold into the noodles.
  8. Return the shrimp and tofu to the pan. Add 1 cup fresh bean sprouts and the garlic chives. Toss for 30 seconds until the sprouts just begin to wilt.
  9. Plate immediately. Top with 2 tbsp crushed roasted peanuts and serve with 1 lime wedge.