Pad Thai

Instructions

1. Heat peanut oil to 350°F in a wok
2. Fry thinly sliced shallots for 8-10 minutes until golden brown and crispy, drain on paper towel
3. Fry tofu cubes for about 5 minutes until golden brown, drain on paper towel and season with flaky salt
4. In a pot over medium-high heat, add tamarind puree and splash of water, bring to boil
5. Add white vinegar to the tamarind mixture
6. Reduce heat slightly and add palm sugar and white sugar, stir until dissolved
7. Turn off heat and add fish sauce
8. Add most of the fried shallots to the sauce and mix well, taste and adjust seasoning by adding more fish sauce if needed
9. Cool the sauce and store in refrigerator (lasts at least a month)
10. Soak medium flat rice noodles in cold water for a few hours (or lukewarm water for 1 hour) until they bend easily without breaking
11. Heat wok over high heat and add a healthy amount of oil
12. Fry shrimp seasoned with salt for about 90 seconds per side, remove to a plate
13. Add shallots to hot wok and cook briefly
14. Add garlic and cured salted radish, cook for about 15 seconds
15. Add soaked noodles and immediately pour in the pad thai sauce
16. Cook for about 1 minute, tossing constantly
17. Add bean sprouts and green onions, toss for 30 seconds
18. Add fried tofu back in and toss
19. Push noodles to the side, add more oil, and scramble eggs in the empty space
20. Once eggs are scrambled, toss everything together one final time
21. Plate immediately and top with roasted peanuts, bean sprouts, and lime on the side