Classic Pad Thai

Method

1. Soak the dried rice noodles in room temperature water for 30 to 45 minutes until they are bendy and pliable but still firm; drain and set aside, since they will finish cooking in the pan.

2. Make the sauce by stirring together the tamarind, fish sauce, and sugar in a small bowl until the sugar dissolves; taste it, aiming for an even balance of sour, salty, and sweet with no single flavor dominating.

3. Prep everything else and line it up by the stove, because pad thai cooks quickly and there is no time to chop once you start.

4. Heat 1 tablespoon oil in a large nonstick skillet or wok over high heat, add the tofu, and fry 2 to 3 minutes until golden, then push it to one side.

5. Add the shrimp to the empty side and cook 1 to 2 minutes per side until pink and opaque, then scoop the tofu and shrimp onto a plate.

6. Add the remaining 2 tablespoons oil and the garlic, stir for 15 seconds until fragrant, then add the drained noodles.

7. Pour the sauce over the noodles and toss constantly with tongs for 2 to 3 minutes; the noodles will soften and absorb the sauce, turning glossy and light brown.

8. If the noodles seem too firm or dry, splash in a tablespoon of water at a time and keep tossing until they are tender but still have a slight chew.

9. Push the noodles to one side, crack the eggs into the empty space, and scramble them loosely for about 30 seconds before folding them into the noodles.

10. Return the shrimp and tofu to the pan, add most of the bean sprouts and green onions, and toss everything together for 1 minute so the sprouts stay crisp.

11. Taste and adjust: add fish sauce for salt, a squeeze of lime for sourness, or a pinch of sugar for sweetness until it sings.

12. Plate the noodles and top with chopped peanuts, the remaining raw bean sprouts, chili flakes, and lime wedges on the side.

Cooking times vary by equipment -- cook to temperature and to taste.