Prepare:

2 handful thin noodle

3/4 cup cut yellow tofu

3 tbsp. good quality dried shrimp

1/4 cup salted radish (minced)

1/4 cup vegetable oil

1/2 tsp. vinegar

1 tbsp. water

1/4 cup a garlic-like vegetable of the genus Allium (cut 1 inch)

2 duck's eggs

1 cup bean sprouts

1 tbsp. sliced red onion

1 tbsp. minced garlic

1 tsp. dried red chili powder

2 tbsp. roasted peanut (crushed)

1 tsp. sugar

Pad Thai Sauce:

3 tbsp. minced red onion

3 tbsp. minced garlic

1/2 cup palm sugar

1/3 cup good quality fish sauce

1/2 cup concentrated tamarind juice
 

1. Heat the pan and add vegetable oil. When the pan is hot, add 3 tbsp. minced red onion and 3 tbsp. minced garlic. Fry until it turns gold. Be careful, it will be bitter if you put max heat and burn it.

2. Add palm sugar, fish sauce, concentrated tamarind juice. Boil until it gets thick.

3. Remove from the stove.

Next, we will cook the noodle.

1. In a different pan, heat the pan and add vegetable oil. When the pan is hot, add red 1 tbsp. sliced onion and garlic. Fry until it has aromatic smell.

2. Add tofu, salted radish and dried shrimps.

3. Now, add noodle and water. Mix well then add vinegar.

4. Pour pad Thai sauce we prepare from before. Add as much as you like. Make sure you don't add too much because the noodle will be too wet and overcook.

5. Then, make a quick stir. If you like bean sprouts and the genus Allium to be cooked, add it in this step.

6. Turn off the fire. Arrange the noodle on a plate. Put dried chili pepper, sugar, roasted peanut, fresh bean sprouts and the genus Allium on a side.