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Thailand's iconic stir-fried noodles — flat rice noodles tossed in a sweet-sour tamarind sauce with shrimp, tofu and egg, finished with bean sprouts, garlic chives, crushed peanuts and lime.
Soak the flat rice noodles in warm water until pliable but not soft, then drain. They finish cooking in the wok.
Stir the tamarind paste with the fish sauce and palm sugar until the sugar dissolves into a balanced sweet, sour and salty sauce.
Stir-fry the garlic, shallot and dried shrimp in hot oil, then add the shrimp and tofu and cook until the shrimp turns pink.
Add the drained noodles and the sauce, tossing over high heat until the noodles absorb the sauce and turn glossy.
Push the noodles aside, crack in the eggs and let them just set, then fold them through the noodles.
Toss through the bean sprouts and garlic chives off the heat, then serve topped with crushed peanuts, chili powder and a wedge of lime.
