The definitive Thai stir-fried rice noodle dish, a masterwork of wok hei and rapid assembly. Flat sen lek noodles are soaked until pliable, then subjected to violent, high-heat stir-frying with shrimp, firm tofu, and egg, bound in a deeply savory and slightly sweet tamarind-based sauce, finished with crisp bean sprouts and crushed peanuts.
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The Sauce. Whisk together the tamarind paste, fish sauce, palm sugar, and oyster sauce in a small bowl until the sugar is completely dissolved. Taste it: it should be intensely sour, salty, and slightly sweet. Set aside.
The Noodle Preparation. Drain the soaked noodles thoroughly. They should be pliable and translucent but still firm enough to hold their shape when lifted.
The Tofu. Heat 1 tablespoon of oil in a wok over maximum heat. the tofu cubes until golden and crisp on all sides, about 3-4 minutes . Remove and set aside.
The Shrimp. In the same blazing hot wok, add a touch more oil and the shrimp for 60-90 seconds until just pink. Push to the side of the wok.
The Egg Scramble. Crack the eggs into the cleared center of the wok. Scramble them briefly until they are just set but still custardy, then fold them into the shrimp.
The Noodle . Add the drained noodles and the preserved radish to the wok. Pour the sauce mixture over the noodles immediately. Toss and fold everything together continuously over high heat for 2-3 minutes , allowing the noodles to absorb the sauce and char slightly in spots.
The Finish. Add the green onion pieces and half the bean sprouts. Toss once more for 30 seconds . Remove from heat immediately.
Serve. Plate the Pad Thai and top with the tofu, crushed peanuts, and remaining fresh bean sprouts. Serve with lime wedges, dried chili flakes, sugar, and fish sauce on the side for individual adjustment.
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