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Instructions

1. 1 Soak the flat rice noodles in room-temperature water for thirty minutes until they are flexible and pliable but still firm to the touch. Drain thoroughly and set aside on a clean towel, as excess water will cause the noodles to steam rather than stir-fry properly.
2. 2 Prepare the pad thai sauce by whisking together the dissolved tamarind paste, fish sauce, and palm sugar in a small bowl until the sugar is fully dissolved. The sauce should taste sweet, sour, and salty in balanced proportions when sampled.
3. 3 Heat one tablespoon of oil in a wok over high heat until smoking. Add the tofu cubes and fry until golden and crispy on all sides, about three minutes. Remove and set aside, then add the shrimp and stir-fry for ninety seconds until just pink.
4. 4 Push the shrimp to one side of the wok and crack the eggs directly onto the hot surface. Scramble them quickly into large curds for about thirty seconds, then combine them with the shrimp before they become fully set and dry.
5. 5 Add the remaining oil and the garlic and shallot, stir-frying for fifteen seconds until fragrant. Immediately add the drained noodles and pour the sauce over them. Toss continuously with tongs for two minutes, lifting and separating the noodles until they absorb the sauce evenly.
6. 6 Return the tofu to the wok along with half the bean sprouts and the chive pieces. Toss everything together vigorously for thirty seconds to combine without overcooking the sprouts, which should retain a fresh crunch in the final dish.
7. 7 Transfer to serving plates and garnish with the remaining fresh bean sprouts, crushed peanuts, lime wedges, and dried chilli flakes if desired. Serve immediately while the noodles are still hot and slightly caramelised from the high-heat cooking.