Steps

1. Soak Thai Rice Noodles (3mm wide) in warm water (40-60°C) to rehydrate.
   🕒 01:35
2. Peel and thinly slice 30g of Shallots.
   🕒 02:01
3. Finely chop or thinly slice 30g of Pickled Radish.
   🕒 02:44
4. Cut 50g of Fried Tofu Pouch into thin strips or small cubes.
   🕒 03:06
5. Place 50g of Peanuts in a zip-top bag and crush them coarsely with a rolling pin or by hand.
   🕒 03:41
6. Devein 8-10 Shrimp.
   🕒 04:17
7. In a bowl, combine 100g of water and 50g of Tamarind Paste. Mash to loosen the paste. Strain to remove seeds and any unwanted bits, collecting about 70ml of tamarind liquid.
   🕒 06:09
8. In a pot, combine 50g of Palm Sugar and 70g of Fish Sauce. Stir well until the palm sugar dissolves.
   🕒 07:14
9. Heat the pot over low heat, stirring constantly to prevent burning, until the palm sugar is fully dissolved. Add the strained tamarind liquid (70ml) and simmer for another minute. Turn off the heat and let it cool.
   🕒 07:31
10. Heat a generous amount of Vegetable Oil in a frying pan and stir-fry the shrimp. Once cooked, remove them from the pan.
    🕒 08:18
11. In the same pan with the remaining oil, add 30g of Shallots and sauté over low heat until fragrant. This is key! Bringing out the aroma will make it delicious.
    🕒 09:43
12. Once the shallots turn a nice color, add 50g of Fried Tofu Pouch and stir-fry.
    🕒 11:02
13. Add 5g of Dried Shrimp and stir-fry together.
    🕒 12:33
14. Make space in the pan and crack in 2 eggs. Scramble them like making scrambled eggs.
    🕒 12:33
15. Once the eggs are cooked, add the rehydrated 120g of Thai Rice Noodles and stir-fry everything over high heat. This is key! Stir-fry quickly over high heat, adding a small amount of water as needed to prevent the noodles from becoming mushy.
    🕒 12:33
16. Add the prepared Pad Thai sauce (about 1.5 tbsp per serving, about 3 tbsp total) and Chinese Soup Paste (Shantan) (1 tsp) to the noodles, and mix well to coat.
    🕒 12:33
17. Add 40g of Chives and 120g of Bean Sprouts and stir-fry quickly.
    🕒 12:33
18. Once everything is evenly mixed, turn off the heat.
    🕒 12:33
19. Plate the Pad Thai and sprinkle with the crushed 50g of Peanuts.
    🕒 16:53
20. Serve with a wedge of lime or lemon, remaining chives, fresh bean sprouts, and chili flakes to taste. Enjoy!
    🕒 17:09