5stemsChinese chivesYou can use spring onions as an alternative.
2tbspUnsalted crushed peanuts
Soak the noodles in water for 15-20 minutes, as it makes them easier to cook.
Chop the garlic into fine pieces.
Cut the shallots into small pieces.
Remove the heads of the Shrimps but keep the tails on.
Wash the beans sprouts and keep them in a bowl of water until you are ready to use them. Then they stay crisp.
Cut the tofu into small cubes.
Cut 1/2 the carrot into very small cubes and the other 1/2 into small sticks. Put 1/3 of the sticks aside for decoration.
Cut the top part of the Chinese chives into small pieces and keep the bottom part, as shown on the picture.
Cut the limes in half.
Prepare the tamarind sauce. You can buy ready made tamarind sauce for pad Thai, so you only have to mix it with water.
Prepare the crushed peanuts.
Prepare the chili powder.
Prepare the sugar.
Prepare the cooking oil.
The ingredients ready for cooking.
Pour the cooking oil into the pan and heat it.
Put the garlic and the shallots in the pan and stir until the garlic starts to get golden.
Add the tofu and stir until it is cooked.
Add the shrimps and stir until all the shrimps have turned pink.
Add the carrots, keeping some of the carrot sticks for garnish.
Add the noodles and the tamarind sauce and stir.
Use a spoon to separate the noodles as shown in the picture.
Add the top part of the Chinese chives that you have cut into pieces. Keep some for garnish.
Add the bean sprouts. Keep some for garnish.
Then stir until everything is mixed well together.
Make a little space in the pan as shown on the picture for the eggs, then add them.
Wait until the eggs are half cooked then stir in.
Arrange the dish on a platter.
To decorate the dish use some of the crushed peanuts, a little of the chilli powder, a little of the Chinese chives, the bottom part of the Chinese chives and the limes. Make sure some of the shrimps are at the top of the dish as it looks nice.