Pad Thai

Soak rice noodles in room-temperature water for 30 minutes until pliable but still firm. Drain.

Mix fish sauce, tamarind paste, and palm sugar in a small bowl. Taste — it should be tangy, salty, and slightly sweet.

Cube tofu and pan-fry in oil over medium-high heat until golden on all sides, about 5 minutes. Set aside.

Heat a wok on high until smoking. Add oil, then shrimp. Stir-fry for 1–2 minutes. Push to the side.

Crack eggs into the wok. Scramble briefly, then fold in with the shrimp.

Add drained noodles and sauce. Toss constantly for 2–3 minutes until noodles absorb the sauce and char slightly.

Add tofu and bean sprouts. Toss 30 seconds more. Serve topped with peanuts, sliced green onions, and a lime wedge.