Pad Thai Goong

Soak the rice noodles in warm water for 30 minutes until pliable but still firm. Drain and set aside.

Make the sauce: whisk together fish sauce, tamarind paste, palm sugar, and rice vinegar in a small bowl until sugar dissolves.

Mince garlic and shallot. Cut tofu into 1 cm cubes. Beat eggs in a small bowl. Rinse and drain bean sprouts. Chop peanuts. Cut lime into wedges.

Heat wok or large skillet over high heat. Add 1 tbsp oil, then fry tofu until golden on all sides, about 3 minutes. Remove and set aside.

Add another 1 tbsp oil to the wok. Stir-fry garlic and shallot for 30 seconds until aromatic. Add shrimp and cook 2 minutes until pink and curled.

Push shrimp and tofu to the edges of the wok. Add remaining 1 tbsp oil to the center, pour in eggs, and scramble until just set, about 30 seconds.

Add drained noodles to the wok. Pour sauce over noodles and toss constantly for 2 minutes until noodles absorb sauce and develop slight char.

Add half the bean sprouts and chives. Toss for 30 seconds until just wilted.

Divide between plates. Top with remaining bean sprouts, chives, and chopped peanuts. Serve with lime wedges and chili powder on the side.