Step 1
Soak the rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
Step 2
In a small bowl, mix tamarind paste, palm sugar, and fish sauce until well combined to form the Pad Thai sauce.
Step 3
Heat a large wok or skillet over medium heat and add a tablespoon of oil. Sauté minced garlic until fragrant.
Step 4
Add the tofu cubes and cook until lightly golden on all sides. Push them to the side of the pan.
Step 5
Crack in the eggs and scramble them gently until just set. Mix them with the tofu.
Step 6
Add the shrimp and cook until pink and opaque, about 2–3 minutes. Stir everything together.
Step 7
Add the drained noodles to the pan and pour in the Pad Thai sauce. Toss well to combine evenly.
Step 8
Add bean sprouts and toss again for 1–2 minutes until everything is heated through.
Step 9
Serve hot, topped with crushed peanuts and chili flakes to taste.
Step 10
Garnish with lime wedges and extra bean sprouts for freshness.
