Traditional Pad Thai Boran

Ingredients

• 150 grams Dry rice sticks (3mm width), soaked in room temp water for 1 hour
• 8 pieces Fresh shrimp, peeled and deveined
• 0.5 cup Hard tofu, cut into small batons
• 2 tablespoons Sweetened salted radish, finely chopped
• 3 tablespoons Tamarind paste (concentrate)
• 3 tablespoons Palm sugar, chopped
• 2 tablespoons Fish sauce
• 1 tablespoon Dried shrimp, rinsed
• 2 large Eggs
• 1 cup Garlic chives, cut into 2-inch pieces
• 2 cups Bean sprouts
• 2 tablespoons Roasted peanuts, crushed

Instructions

1. 1

   Prepare the sauce by simmering tamarind paste, palm sugar, and fish sauce in a small pan until the sugar dissolves and the sauce thickens slightly.

2. 2

   Heat oil in a wok over high heat and sear the shrimp until just cooked; remove and set aside to prevent overcooking.

3. 3

   In the same wok, fry the tofu until golden, then add the salted radish and dried shrimp, stirring for 1 minute.

4. 4

   Add the soaked rice noodles to the wok along with the prepared sauce; toss constantly until the noodles absorb the liquid and become soft.

5. 5

   Push the noodles to one side of the wok, crack the eggs into the empty space, scramble them lightly, and then fold the noodles back over the eggs.

6. 6

   Return the cooked shrimp to the wok and add the bean sprouts and garlic chives.

7. 7

   Quickly toss everything together for 30 seconds until the sprouts are slightly wilted but still crunchy.

8. 8

   Serve immediately with crushed peanuts, a wedge of lime, and extra fresh chives on the side.