Pad Thai

Instructions

1. Soak the rice noodles in warm water for 20-30 minutes until pliable but not fully cooked. Drain and set aside.
2. In a small bowl, mix together the fish sauce, tamarind paste, and palm sugar until the sugar is dissolved. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp or chicken and cook until just cooked through, about 3-4 minutes. Remove and set aside.
4. In the same skillet, add the remaining tablespoon of oil. Add diced tofu and cook until golden brown on all sides. Push tofu to one side of the skillet.
5. Pour the beaten eggs into the skillet. Allow to set slightly, then scramble and mix with the tofu.
6. Add minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
7. Add the soaked and drained noodles to the skillet, along with the tamarind sauce mixture. Toss everything together until the noodles are well coated and heated through.
8. Return the cooked shrimp or chicken to the skillet, along with the bean sprouts, half of the crushed peanuts, and half of the cilantro and green onions. Toss to combine and cook for another 1-2 minutes.
9. Transfer the Pad Thai to serving plates, garnishing with the remaining peanuts, cilantro, and green onions. Serve with lime wedges on the side.