Thai-style shrimp and tofu stir-fry

Ingredients

• 1 tamarind ball
• 220 g of palm sugar
• 100 g of white sugar
• fish sauce
• 400 g of rice noodle sheets
• 100 g of fresh shrimp
• 100 g of dried shrimp
• 2 blocks of tofu
• 2 eggs
• Soybeans and Chinese chives
• Allium ascalonicum
• Allium sativum
• Fresh chili peppers
• Grilled peanuts
• lemon
• oil-based paint
• salt

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.

Over medium heat, combine the crushed palm sugar, fish sauce, white sugar, and tamarind juice in a pan. Cook, stirring constantly, until the sugar is completely dissolved. Then, reduce the heat to very low and continue to simmer until the mixture thickens into a syrupy consistency. Remove from heat and let cool.

Soak the noodles in cold water, then drain them.

Cut the tofu into small squares and fry them in hot oil until golden brown and crispy.

Soak the dried shrimp in warm water to soften them.

Wash the fresh shrimp, remove the vein, and devein them, leaving the tail on.

Wash the soybeans and chives in lightly salted water, then drain them.

Heat a pan with oil and add the garlic and shallots. Add the tofu and stir, then add the shrimp and mix.

Season lightly. After about 3 minutes, add the noodles.

To properly separate the noodles, toss them in a bowl. When they are still warm, beat the eggs in a bowl and pour them over the noodles, mixing well to coat them evenly.

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.

Once everything is cooked, add the soybean sprouts and chives, and bring back to a simmer. If you like it spicy, add sliced chili peppers.

Arrange on a plate lined with banana leaf, sprinkle with crushed, toasted peanuts and a few chives, and serve with lemon.