Pad Thai with Shrimp and Tofu

Prepare the noodles and Pad Thai sauce. Soak the rice noodles in hot water for 8-10 minutes, or until pliable but still firm. Drain and set aside. In a small bowl, whisk together the tamarind paste, fish sauce, and sugar with 60 ml of water until the sugar dissolves. Dice the tofu into 1.5 cm cubes and finely chop the garlic and shallots. Roughly chop the chives and peanuts. Slice the lime into wedges.

Cook the tofu. Heat 10 ml of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy. Remove the tofu from the wok and set aside.

Cook the shrimp and aromatics. Add another 10 ml of vegetable oil to the wok. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are almost cooked through. Remove the shrimp and set aside with the tofu. Add the remaining 10 ml of vegetable oil to the wok, then add the chopped garlic and shallots. Sauté for 1 minute until fragrant.

Add the eggs. Push the garlic and shallots to one side of the wok. Crack the eggs directly into the empty side and scramble them quickly with your spatula until just set. Then, mix them with the aromatics.

Combine all ingredients. Add the drained rice noodles to the wok, along with the prepared Pad Thai sauce. Toss everything together, ensuring the noodles are evenly coated and heated through, about 2-3 minutes. Return the cooked shrimp and tofu to the wok. Add the bean sprouts and most of the chopped chives. Stir-fry for another 1-2 minutes until the sprouts are slightly softened.

Serve and garnish. Divide the Pad Thai among four plates. Garnish each serving generously with the crushed peanuts, remaining chives, and a lime wedge on the side for squeezing. Serve immediately.