Phad Thai

300 grams rice noodles, narrow, the width of linguine
3/4 cup boiling water
4 tablespoons vegetable oil, rendered fat from pork or coconut oil
2 medium shallot, minced
3 cloves garlic
3 large eggs, beaten
1/2 cup extra-firm tofu, cut into 1 inch cubes
1 tablespoon dried shrimps, rinsed or dried, or fresh can be used
1 cup bean sprouts
1 tablespoon peanuts, unsalted, chopped, roasted and ground
1/4 cup chinese chives, cut in 1" legths & reserve a few for garnish
1/4 teaspoon table salt
1/4 cup fresh cilantro, leaves loosely packed
1 medium lime, 2 wedges of

sauce:
1 1/2 tablespoons palm sugar
1 1/2 tablespoons granulated white sugar
2 tablespoons fish sauce
2 tablespoons tamarind juice, or vinegar 2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
3/4 teaspoons cayenne pepper, optional, or 1 tablespoon chili flakes

Directions:

If using fresh rice sticks, place in rapidly boiling water for 50 seconds. If using dried sticks, cover in water at room temperature, in large bowl; soak until softened, pliable, and limp, but not fully tender, about 20 minutes. Set them aside.

Using both sugars, tamarind paste, tamarind juice, both soy sauces, fish sauce and cayenne prepare sauce by simmering all ingredients together and set aside.

Beat eggs and 1/8 tsp salt in small bowl; set aside.

Off heat, add 2 tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over high heat until just beginning to smoke, and cook, stirring constantly, until light golden brown, about 1 1/2 to 2 minutes. Add eggs turn down the heat and stir. Then add tofu, dried shrimp and rest of salt.

Drain noodles and then add to pot. Turn up the heat and stir-fry for about 1 minute, allowing the noodles to colour a little. Add the prepared sauce. Simmer for about 30 more seconds to 1 minutes, adding more oil if necessary.

Tossing constantly, until noodles are evenly coated with the sauce. Fry until noodle cooks. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup green onions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes. If noodles are not yet tender, add 2 tbsp water to skillet and continue to cook until tender. Mix thoroughly and move to one side in the wok or remove.

Put 2 tablespoons of oil in the wok. When heated pour the eggs into the pan and stir spreading a thin layer round the pan then vigorously stir with wooden spoon until scrambled and barely moist, about 20 seconds. Add back the noodles to eggs; toss with 2 wooden spoons to combine. Transfer noodles to serving platter, sprinkle with remaining green onions, 2 tbsp peanuts, and cilantro, serve immediately, passing lime wedges separately.

Notes:

We used 450 grams of fresh noodles and this dish was perfect. We all loved it.

I would substitute the dried shrimp for fresh baby shrimp for American palate.