Prepare the noodles: Soak the rice noodles in warm water for about 15-20 minutes, or until they are pliable but not fully cooked. Drain well and set aside.
Make the Pad Thai sauce: In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, palm sugar, rice vinegar, and chili flakes. Adjust the ingredients to your taste preferences.
Cook the shrimp and tofu: Heat a wok or large skillet over medium-high heat. Add vegetable oil, then stir-fry the shrimp until they turn pink and opaque. Add the tofu and cook until lightly golden. Remove from the wok and set aside.
Scramble the eggs: Push the shrimp and tofu to one side of the wok. Crack the eggs into the empty space and scramble them lightly. Mix the eggs with the shrimp and tofu.
Combine and cook: Add the soaked rice noodles to the wok and pour the Pad Thai sauce over them. Stir-fry everything together until the noodles are evenly coated and have absorbed most of the sauce. This should take about 5-7 minutes.
Add the final touches: Add the bean sprouts, garlic chives, and peanuts to the wok. Stir-fry for another minute or two, until the bean sprouts are slightly wilted but still crunchy.
Serve: Transfer the Pad Thai to serving plates. Garnish with extra peanuts, fresh cilantro, and lime wedges. Serve immediately and enjoy!
Unfortunately, this wasn't good for me. The noodles became a big clump, and I struggled to get a good sauce coating. Disappointed.
Great recipe! The sauce was the highlight, as mentioned. I enjoyed the overall taste and it was simple to make. The family loved it.
Amazing! This recipe is a keeper. Easy to make, and tastes just like what you get in a restaurant. Highly recommended.
Very good Pad Thai! The shrimp were perfectly cooked, and the sauce was delicious. I added a bit more chili flakes for extra heat, which I loved.
It was okay. I found it a little bland. Maybe I didn't use enough sauce? I might try adding more fish sauce next time to give it more flavor.
