Ingredients:

  • 8 oz Dried Flat Rice Noodles (Pad Thai Style, 3-5mm wide)
  • 1/4 cup Fish Sauce
  • 3 Tbsp Tamarind Paste (or Concentrate)
  • 1/4 cup Palm Sugar (or Brown Sugar)
  • 2 Tbsp Water
  • 1 tsp Sriracha or Chilli Garlic Sauce (or to taste)
  • 3 Tbsp Neutral Oil (Canola or Vegetable), divided
  • 2 medium Shallots, finely minced
  • 3 cloves Garlic, minced
  • 4 oz Firm Tofu, pressed and diced (optional)
  • 2 large Eggs, lightly whisked
  • 12 oz Shrimp (peeled and deveined) OR Chicken Breast, thinly sliced
  • 1 Tbsp Dried Shrimp (optional, soaked and drained)
  • 1 Tbsp Preserved Sweet Radish (Chai Poh), chopped
  • 2 cups Bean Sprouts, divided
  • 1 cup Garlic Chives (or green onions), cut into 1-inch lengths
  • 1/2 cup Roasted Peanuts, coarsely chopped
  • 4 Fresh Lime Wedges
  • Chilli Flakes (Prik Pon), to taste

Instructions:

  1. Soak dried rice noodles in hot (not boiling) water until pliable but still slightly firm (al dente). Drain immediately and set aside. Do not over-soak.
  2. Prepare the sauce: Combine fish sauce, tamarind paste, palm sugar, water, and chili sauce in a small saucepan. Heat gently, stirring until the sugar is completely dissolved. Set aside.
  3. Heat 1 Tbsp of oil in a large wok or heavy-bottomed skillet over medium-high heat. Add tofu (if using) and cook until lightly golden. Remove and set aside. Add 1 more Tbsp of oil, then sauté the shallots, garlic, preserved radish, and dried shrimp (if using) until fragrant (about 1 minute).
  4. Push the aromatics to one side of the wok. Add the remaining 1 Tbsp of oil to the empty side, pour in the whisked eggs, and let them set slightly before scrambling them lightly and breaking them up.
  5. Add the shrimp (or chicken) to the wok and cook quickly until just turning pink/opaque. Immediately add the drained noodles and toss everything together thoroughly.
  6. Pour the prepared Pad Thai sauce over the noodles. Toss vigorously and continuously using tongs for 2–3 minutes until the noodles absorb the sauce and soften completely. Add 1–2 Tbsp of water if the pan seems too dry.
  7. Remove the wok from the heat. Stir in most of the bean sprouts (save some for garnish) and the garlic chives. Toss quickly until the vegetables are just wilted but still crunchy.
  8. Plate immediately. Top each portion generously with crushed peanuts, remaining fresh bean sprouts, and serve with a mandatory wedge of fresh lime on the side.