Pad Thai

Soak the rice noodles in warm water for 15-20 minutes until soft but still firm to the bite. Drain and set aside. In a small bowl, combine tamarind paste, fish sauce, palm sugar, and rice vinegar, stirring until the sugar dissolves. Taste and adjust flavors if needed.

Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add the chicken and shrimp, stir-fry for 3-5 minutes until cooked through. Remove the chicken and shrimp from the wok and set aside. Crack 2 eggs into the wok and scramble them, cooking for about 1-2 minutes until crumbly. Remove the eggs and set aside.

Add another 1 tbsp of oil to the wok. Add minced garlic and shallots, stir-fry for 1 minute until fragrant. Add the drained rice noodles and toss to combine with the garlic and shallots. Pour in the tamarind sauce and mix thoroughly to coat all the noodles. Cook for 3-4 minutes, stirring constantly.

Return the cooked chicken, shrimp, and eggs to the wok. Add the bean sprouts and chopped chives (reserve a little for garnish). Toss everything together and cook for another 1-2 minutes until the bean sprouts are slightly softened but still crunchy. Serve immediately, garnished with fresh lime wedges, roughly chopped roasted peanuts, and optional chili flakes.