Drain your soaked rice noodles and spread them on a tray so they don’t stick. In a small bowl, whisk fish sauce, tamarind paste, palm sugar, and chili garlic sauce until sugar dissolves—this is your signature peanut sauce base.

Place a sturdy wok or large nonstick skillet over medium-high heat. Pour in oil; when it shimmers and just starts to smoke, you’re ready.

Add shrimp (or tofu) and stir-fry for 2–3 minutes until edges curl or tofu turns golden-brown. Transfer to a plate and set aside. You want that sizzle without overcooking.

Pour beaten eggs into the hot wok. Using a flat spatula, gently stir until just set—small, soft curds are perfect. Push eggs to the side.

Return noodles to the wok, pour in your mixed sauce, and toss quickly. Use tongs or spatula to flip and coat every strand; noodles should soak up that nutty-tangy mix.

Toss in bell pepper, bean sprouts, scallions, shrimp or tofu, and crushed peanuts. Stir for another minute—veggies stay crisp, and everything melds together.

Give it a quick taste. Need more tang? Squeeze lime. Want extra heat? Splash in more chili sauce. Little additions go a long way here—trust your palate.

Slide Pad Thai onto warm plates. Top with fresh cilantro or Thai basil, scatter extra peanuts, and tuck lime wedges on the side for an authentic finish.