Pad thai

Preparing the ingredients:

1. 1Chop the garlic and shallots.
2. 2Cut the tofu into small pieces.
3. 3Cut the garlic chives into pieces about 5 cm long.
4. 4Roughly chop the roasted peanuts.

Preparing the sauce:

1. 5Roughly chop the palm sugar.
2. 6Put the palm sugar in a small saucepan and melt it over medium heat.
3. 7Stir constantly until the sugar melts and browns.
4. 8Immediately add the water, fish sauce, and tamarind paste.
5. 9Bring the sauce to a boil, then turn off the heat.
6. 10Set aside.

Preparing the pad thai:

1. 11Cook the dried rice noodles according to the package instructions.
2. 12In a bowl, mix the tofu, garlic, shallots, and chili flakes.
3. 13Heat a wok or large pan over high heat and add enough oil to fully coat the bottom.
4. 14Sauté the shrimp until cooked, then remove them from the wok.
5. 15In the same wok, over medium heat, add a little more oil if needed, then add the entire bowl with the tofu.
6. 16Sauté for a few minutes, until the garlic is golden and the shallots start to soften.
7. 17If the wok seems too dry, add a little more oil.
8. 18Increase the heat to high, then add the noodles and the sauce.
9. 19Stir constantly until the sauce is fully absorbed.
10. 20Once the sauce is absorbed, taste the noodles to check doneness.
11. 21If the noodles are still slightly undercooked, add a little water and continue cooking, being careful not to add too much.
12. 22Once the noodles are cooked, push them to one side of the wok.
13. 23Add a little more oil to the empty space and crack in the eggs.
14. 24Break the yolks, then place the noodles over the eggs and cook for about 30 seconds.
15. 25Flip and mix to combine the eggs with the noodles.
16. 26Add back the cooked shrimp along with any collected juices.
17. 27Then add the mung bean sprouts, garlic chives, and half of the peanuts.
18. 28Turn off the heat and mix until everything is well combined.
19. 29Serve immediately with a lime wedge and extra peanuts on top.