Pad Thai (Thai Stir Fry)

Sauce Ingredients

3 tbsp palm sugar (or brown sugar)3 tbsp water4 tbsp tamarind sauce2 tbsp fish sauce (or soy sauce)

Noodles Ingredients

150 g dry rice noodles (soak in room temp water for 1 hr)2 tbsp dried shrimp (roughly chopped)3 cloves garlic (minced)1 large onion (sliced)1/2 cup firm tofu (cut into 2 cm cubes)3 tbsp preserved daikon radish (or Japanese yellow sweet daikon pickle, minced)2 tsp chilli flakes (divided)4 tbsp vegetable oil (divided)2 cups shrimps (or other protein of choice)2 eggs2 cups bean sprouts (divided)1 cup garlic chives (or spring onion, cut into 3 cm pieces, divided)1/2 cup roasted peanuts (divided)

Steps

For sauce, add sugar & water into a small pot, dissolve over medium heat, add fish sauce & tamarind paste, bring to a simmer & remove from heat.Drain & cut noodles in half with scissors.In a bowl, combine tofu, garlic, onion, preserved radish, dried shrimps & chilli flakes, set aside.Heat a wok or large nonstick pan over high heat & add 1 tbsp oil. Sear shrimps (or other protein) for 8 mins, remove & set aside.In the same wok over medium heat, add 2 tbsp oil & tofu mixture, sauté for 5 mins until onions are translucent.Increase heat to high, add noodles & sauce, toss & cook for 8 mins or until all the sauce is absorbed & noodles are al dente.Push noodles to one side of wok, add 1 tbsp oil & add egg.Break yolks, put noodles on top of eggs, cook for 1 min & toss to mix eggs into noodles.Add cooked protein, 1 cup of bean sprouts,1/2 of chives & 1/2 of peanuts.Turn off the heat & toss until well mixed.Serve immediately with lime wedges, remaining peanuts, bean sprouts, chives & chilli flakes (divide equally among 4 plates)