Pad Thai
  1. Heat oil over low heat and fry tofu until it turns light brown and slightly crispy.
  2. Add shallot, dried shrimp, and pickled radish and fry until fragrant.
  3. Crack egg into pan, scramble, and sit all ingredients together.
  4. Add noodles and water, then turn the heat up to medium.
  5. When noodles are soft, season with tamarind juice, fish sauce, and palm sugar.
  6. Add bean sprouts and chives, stir briefly and turn off heat.
  7. Serve warm with fresh bean sprouts, ground peanuts, chili powder, and lime, as desired.
Recipe Notes
Chiang Mai Pad Thai Recipe with tamarind, rice noodles, and tofu.