Authentic Pad Thai

1Soak the rice noodles (8 oz) in warm water for about 30 minutes until they are soft, then drain and set aside.

2In a small bowl, mix the tamarind paste (2 tbsp), fish sauce (3 tbsp), and palm sugar (2 tbsp). Set aside the sauce mixture.

3Heat vegetable oil (2 tbsp) in a wok or large skillet over medium-high heat. Add the minced garlic (2 cloves) and chopped shallot (1), stir-fry until fragrant.

4Push the garlic (2 cloves) and shallot (1) to one side of the wok. Crack the eggs (2) into the empty space, scramble them until almost set.

5Add firm tofu, (½ cup) shrimp (½ cup), and dried shrimp (¼ cup) into the wok. Stir-fry until the shrimp turns pink and tofu is lightly browned.

6Add the soaked rice noodles (8 oz) and the sauce mixture. Toss everything together until well combined.

7Add bean sprouts (½ cup) and stir for another minute until the bean sprouts (½ cup) are slightly cooked but still crunchy.

8Taste and adjust the seasoning if needed. Add more fish sauce (3 tbsp) or palm sugar (2 tbsp) for desired taste.

9Serve the Pad Thai hot, garnished with crushed peanuts, fresh cilantro, (¼ cup) and lime wedges on the side.

10Enjoy your homemade Authentic Pad Thai!