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Mix tamarind paste, fish sauce, and palm sugar in a small bowl. Taste — it should be tangy, savoury, and slightly sweet.
Adjust the sauce ratio first. The sauce defines Pad Thai — getting it right before cooking is everything.
Heat wok over the highest possible flame until smoking. Add oil, then garlic and dried shrimp. Stir-fry for 30 seconds.
Wok hei (the smoky, charred aroma) only happens at extreme heat — don't use a non-stick pan.
Add shrimp and tofu. Stir-fry for 2 minutes until shrimp is just pink.
Work fast and keep everything moving — the wok is extremely hot.
Add soaked noodles and pour sauce over. Toss to coat and stir-fry for 2 minutes.
If noodles stick, add a small splash of water, not more oil.
Push noodles to the side. Crack eggs into the empty side and scramble briefly before folding into the noodles.
Partially set the egg before mixing — you want visible egg ribbons, not a uniform coating.
Add bean sprouts and spring onions. Toss for 30 seconds and plate immediately.
Bean sprouts should stay crunchy — they only need a quick flash in the heat.
Serve with crushed peanuts, lime wedges, dried chili, and extra fish sauce on the side.
Each diner should season their own plate — Pad Thai condiments are a personal ritual.