Thai Pad Thai

Instructions

1. Prepare the noodles
   Place the rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes until they're soft but still firm and not mushy. Drain well and set aside.
2. Make the sauce
   In a small bowl, whisk together the tamarind paste, fish sauce, and palm sugar until the sugar is dissolved. This creates the signature sweet-sour-salty flavor base of Pad Thai. Adjust to taste - it should be balanced between sweet, sour, and salty.
3. Cook the protein
   Heat the oil in a large wok or skillet over medium-high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant. Add the chicken (or tofu) and shrimp if using, and cook until the chicken is no longer pink and the shrimp turns pink, about 3-4 minutes.
4. Add the eggs
   Push the cooked protein to one side of the wok and pour the beaten eggs into the empty space. Let them set slightly, then scramble them until they're just cooked but still soft, about 1 minute.
5. Combine with noodles
   Add the drained noodles to the wok and pour the sauce mixture over them. Toss everything together using tongs or two spatulas, making sure the noodles absorb the sauce evenly. Cook for 2-3 minutes until the noodles are soft but still chewy.
6. Add vegetables and nuts
   Add the bean sprouts, green onions, preserved radish (if using), and half of the chopped peanuts. Stir-fry for another minute until everything is well combined and the bean sprouts are slightly wilted but still crunchy.
7. Serve
   Transfer to serving plates and garnish with the remaining chopped peanuts, extra bean sprouts, cilantro leaves, and lime wedges. Serve immediately while hot, allowing each person to customize their dish with the garnishes.