4tablespoonsneutral oil (like canola, grapeseed, or peanut oil)divided, plus more for drizzling on noodles
4garlic clovesroughly chopped
1/2mediumred onionthinly sliced
1mediumred, orange, or yellow bell pepperthinly sliced
12ouncespeeled and deveined shrimp
2largeeggslightly beaten
6ouncesfirm tofucut into paper thin strips
1cupbean sprouts
2mediumradishessliced paper thin
4mediumgreen onions (aka scallions)cut into 1-inch pieces
1bunchfresh chivesor garlic chives, cut into 1-inch pieces
1handfulroasted salted peanutsroughly chopped
2limessliced for serving
Instructions
Make The Sauce: Combine 1/4 cup water, fish sauce, sugar, tamarind paste, and chile flakes in a small saucepan and place over low heat. Stir until sugar is dissolved then increase heat to medium. When it simmers, taste and add more tamarind if you want it more sour, add more fish sauce for more funk, or more sugar for more sweetness. Once it is where you like it, remove from heat and set aside.
Cook The Noodles: Bring some water to a boil, remove from heat, then soak the noodles in the hot water for about 8 to 10 minutes until they are pliable and al dente but not totally soft. (You don’t want to over soak them here or they’ll become mushy when you stir fry them.) Drain, rinse with cold water, then toss with a drizzle of the oil (so they don’t stick and are easier to cook later) and set aside.
Stir Fry The Pad Thai: Before you begin, have all your ingredients prepared because things move quickly once you start cooking. Heat the oil in a large frying pan or wok over medium-high heat. When the oil is very hot (the garlic will immediately sizzle when added), add the garlic, onion, and bell pepper and cook, stirring a few times, until garlic is golden brown.
Add the shrimp and cook, stirring a few times until just beginning to turn pink. Push shrimp and vegetables to one side and pour in the eggs. Let cook until just beginning to set then stir into shrimp mixture. Immediately reduce heat to medium-low, then add the tofu, noodles and sauce and stir and toss to coat everything in the sauce.
Stir in the bean sprouts, radishes, scallions, and chives, and cook for a few seconds, until chives just begin to wilt. Serve topped, as desired, with chile flakes and a sprinkle of peanuts. Serve a wedge of lime on the side.