Pad Thai

Make the sauce: whisk together 2–3 tablespoons of Tamarind paste, 3 tablespoons of Fish sauce, 2 tablespoons of Palm sugar and 2–4 tablespoons of Water until the sugar dissolves; adjust to a balanced tangy-sweet-salty flavor.

Soak the Dried rice stick noodles in warm water until pliable but not fully soft (about 5–10 minutes), then drain and set aside; reserve a little soaking liquid in case you need to loosen the sauce later.

Prep the proteins and aromatics: cube the Firm tofu and pat dry; peel and devein the Raw shrimp if needed; mince 2–3 cloves of Garlic and thinly slice 1 Shallot.

Heat a large wok or heavy skillet over high heat, add 1–2 tablespoons of Neutral oil and fry the tofu until golden on all sides; remove and set aside.

In the same wok add a touch more Neutral oil if needed and stir-fry the minced Garlic and sliced Shallot until fragrant, about 30 seconds. Add a tablespoon of Dried shrimp and a few tablespoons of chopped Sweet preserved radish (chai po), tossing briefly to release their flavors.

Push the aromatics to one side of the wok and add the Raw shrimp; cook until just pink, then move them aside and crack in the Eggs, scrambling gently until just set.

Add the drained noodles and pour the tamarind sauce over everything; toss vigorously to combine, using a splash of reserved noodle soaking liquid or Water if the mixture looks dry. Return the fried Firm tofu to the pan and toss to coat.

Toss in the Bean sprouts and chopped Garlic chives and stir-fry for another 30–60 seconds so they wilt but retain crunch.

Remove from heat and plate. Sprinkle roughly chopped Roasted peanuts over the top, add a pinch of Thai chili flakes (prik bon) to taste, and serve with wedges of Lime for squeezing.

Taste and adjust: offer extra Fish sauce, Palm sugar or Tamarind paste at the table so diners can tune the balance of salty, sweet and sour to their liking.