Pad Thai

Soak dry rice noodles in 1.5 qt. of cold water for 3-4 hours.

Unshell the tamarinds, then soak in a cup of cold water for 3-4 hours.

Crush the palm sugar, mince the shallots, and cut the Chinese chives into 1-inch segments. Set them aside in bowls.

Crush the softened tamarinds into small pieces on a cutting board, then mix with the water. Filter out the solids. Set the tamarind water aside.

To make the tamarind sauce. Add the tamarind water to a small pan. Turn on the stove to high; add palm sugar and fish sauce to the pan, and bring to a boil. Remove from the heat.

In a wok over medium heat, add 1/4 cup oil and tofu. Fry the tofu until golden on both sides. Set aside. Add 1tbsp oil to a clean wok, turn the heat to medium, add shrimp, drizzle a little cooking wine, quickly stir fry for about 20-30 seconds. Remove from wok and set aside.

Add 2tbsp oil in a clean wok, set the stove to medium. Stir fry the shallot for 30 seconds until fragrant, then quickly add two eggs and mix evenly. Continue to add dried shrimp, Shaoxing wine, rice noodles, tamarind sauce 1/2cup, shrimps, tofu, dried radish, and peanuts. Turn the heat to high. Quickly fry until the noodles are coated with the sauce. Add the bean sprout, chive, a few drops of fresh lemon juice, and Thai chili powder. Quickly stir-fry until mixed well. Plate and serve. Enjoy!