A flavorful homemade Pad Thai featuring tender rice noodles, crispy tofu, fresh bean sprouts, and a tangy tamarind sauce, topped with crushed peanuts and scallions.
Start by finely chopping the shallot and garlic, then cook the rice noodles according to the package instructions.
Prepare the sauce by mixing tamarind paste, fish sauce, oyster sauce, dark soy sauce, and palm sugar until well combined.
In a pan, scramble two eggs gently over medium heat.
Add the bean sprouts, green onions, tofu, and crushed peanuts to the pan, and toss everything together with the noodles and sauce until heated through.