150g or 5.5oz Thai style medium rice noodles
225g or 1/2lb raw shrimp (cut into large bitesize pieces)
75g or 1/2c shallot, rough chopped
15g or 3-4 cloves garlic, minced
50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off
25g or about 1/2c preserved sweet radish (look for sweet not salt),
chopped
50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces
100g or 1c fresh bean sprouts
125g or 4oz extra firm/pressed tofu, diced into bite sized pieces
Pad thai sauce
40g or 3Tbsp thai tamarind concentrate
60g/1 puck chopped palm sugar (sub brown sugar)
40g or 2.5Tbsp fish sauce]
Chile flakes
Lime
2 eggs
Neutral oil (canola, avocado, light olive, etc)
Salt
Water if needed
Soak thai rice noodles in room temp water for 1 hour. Drain and cut if needed. Set aside.
Prep all ingredients then preheat a large wok over high heat.
Add a long squeeze of oil to pan then add shrimp and a pinch of salt. Stir fry and keep them moving to cook about 85% through. Transfer shrimp to a bowl.
Return wok to heat, add another squeeze of oil followed by eggs. Scramble in the wok. When mostly cooked, transfer to shrimp bowl.
Return wok to heat, add another squeeze of oil, followed by tofu and a pinch of salt. Stir fry for about 2 mins until nicely golden brown. Add shallots, garlic, radish, and chile flake. Cook for about 30 seconds, stirring constantly. Add soaked rice noodles and sauce. Stir and toss to combine. Cook until noodles are tender but still springy and chewy. You may need to add a splash of water to cook noodles properly. Test a noodle to make sure that they are really done. Careful not to add too much water.
Reduce heat to medium and add in cooked shrimp and eggs. Toss to combine, careful not to over work. Add bean sprouts, scallions, and half of the peanuts. Fold everything together and cook for about 30 more seconds to warm through.
Plate up and finish by adding a sprinkle of peanuts and sprinkle of lime.