Pad Thai

Soak rice noodles in warm (not boiling) water for 25 to 30 minutes until bendy but still firm. Drain.

Stir tamarind paste, fish sauce and palm sugar together until the sugar dissolves.

Heat 1 tablespoon of vegetable oil in a wok over high heat. Fry tofu until golden, add garlic and shrimp and stir-fry until the shrimp are just pink. Push to one side.

Add a little more oil to the empty side, crack in eggs and scramble until just set, then mix with shrimp and tofu.

Add the rest of the oil, soaked noodles and pad thai sauce to shrimp and egg. Toss for 2 to 3 minutes until the noodles soak up the sauce and turn soft and glossy; add a splash of water if they stick.

Toss in bean sprouts and scallions for 30 seconds. Serve with peanuts, lime and red pepper flakes on the side.