Shrimp and tofu pad thai

Directions

1. Place the passion fruit in a bowl with a little warm water, and mash it with a spoon. Then, strain the mixture through a sieve to extract the juice. ≈ 4 min
2. Over medium heat, in a frying pan, combine the crushed palm sugar, nuoc-mam, white sugar, and tamarind juice and cook until completely dissolved. Then, reduce the heat to very low and simmer until a thick, syrupy sauce forms. Turn off the heat and let it cool. ⏱ ≈ 20 min
3. Soak the noodles in cold water, then drain them. ⏱ ≈ 30 min
4. Cut the tofu into small squares and pan-fry until golden brown and crispy in hot oil. ⏱ ≈ 8 min
5. Soak the dried shrimp in warm water to soften them. ⏱ ≈ 30 min
6. Wash the fresh shrimp, remove the vein, and devein them, leaving the tail on. ≈ 2 min
7. Wash the soybeans and chives in lightly salted water, then drain them. ≈ 2 min
8. Heat a frying pan with the oil and sauté the garlic and shallots until softened. Add the tofu and cook until browned, then add the shrimp and stir to combine. ⏱ ≈ 7 min
9. Season lightly. After about 3 minutes, add the noodles. ⏱ 3 min
10. Sauté the noodles thoroughly to separate them. Once they are heated, whisk the eggs in a bowl, pour them into the frying pan, and stir to coat the noodles evenly. ⏱ ≈ 7 min
11. Pour the sauce over the noodles, mix well, and adjust the seasoning as needed. A traditional Pad Thai should have very little sauce, absorbed thoroughly, to create a salty and slightly sour flavor. ≈ 4 min
12. Once everything is cooked, add the soybean sprouts and chives, and sauté again. If you like a spicy flavor, add some sliced chili peppers. ⏱ ≈ 7 min
13. Arrange on a plate lined with banana leaf, sprinkle with crushed, toasted peanuts and a few chives, and serve with lemon. ⏱ ≈ 10 min