Pad Thai

Soak the rice noodles in room temperature water for 30-40 minutes until they are flexible but still firm to the bite. Drain and set aside.

In a small bowl, whisk together the tamarind paste, fish sauce, and palm sugar until the sugar has dissolved. Set this sauce aside.

Heat 1 tablespoon of oil in a wok or large skillet over high heat. Sear the shrimp until just cooked through, remove from the pan, and set aside.

Add the remaining oil to the wok. Sauté the garlic and tofu for about 2 minutes until the tofu is slightly golden.

Add the drained noodles and the prepared sauce to the wok. Stir-fry vigorously using a spatula or tongs, ensuring the noodles are well-coated and absorbing the liquid.

Push the noodle mixture to one side of the wok. Pour the beaten eggs into the empty space and scramble them quickly. Once set, fold the eggs into the noodles.

Add the bean sprouts and garlic chives. Toss everything together for 1 minute until the sprouts are slightly wilted but still crunchy.

Return the cooked shrimp to the pan. Toss one last time to heat through.

Serve immediately, garnished with crushed peanuts, extra bean sprouts, and lime wedges on the side.