Pad Thai (Complete Recipe)

Soak the rice noodles in a large bowl using hot water for about 10 minutes, then drain well.

Prepare the sauce by mixing the fish sauce (which replaces salt), soy sauce, tamarind paste, and dark brown sugar in another container and set aside.

Cut the garlic chives (nira) to about a three-finger width. Dice the firm tofu into small cubes.

Season the cleaned shrimp (with the back slit open but tail left on) with a little salt.

Heat a wok or wide skillet very well and add a good amount of oil for sautéing.

Add the tofu to the hot pan and sear until the edges are nicely browned.

Add the shrimp and let them turn color on both sides, then remove them to preserve their texture.

Place the soaked noodles into the pan and add the reserved sauce. If it seems too dry, add a little water to aid in cooking.

When the noodles are cooked, create space in the pan, add a little more oil, and scramble the eggs.

Mix the scrambled eggs with the remaining cooked ingredients in the pan.

Incorporate the bean sprouts, garlic chives, roasted peanuts, and previously seared shrimp into the noodles, mixing well without breaking the noodles.

Serve the Pad Thai on a plate, finishing with a wedge of lime, more peanuts, and chili to taste.