Step 1

Add the palm sugar into a small pot and cook over medium heat until the sugar is melted, then keep going until it caramelizes into a darker brown colour. If the edges are browning faster, stir it to even out the browning.

Step 2

Once the sugar is caramelized, turn off the heat and add the water - it will bubble aggressively. Once the bubbling subsides, add the fish sauce and the tamarind paste and swirl it around to mix. The sugar will not be completely dissolved yet, but it will be by the time you need it.

Step 3

Peel and devein the shrimp, reserving the heads. The shells are not used for this recipe but you can save it for shrimp stock and use it in tom yum goong.

Step 4

In a wok (the same one you're using to make the pad thai), add the oil and the shrimp heads, and turn the heat on to medium. Slowly cook the shrimp heads, pressing them so the orange tomalley comes out, and keep stirring until the heads start to brown and crisp, and start to smell like grilled shrimp.

Step 5

Drain through a metal sieve into a heatproof bowl, discarding the shrimp heads (or keep them for garnish). If you're making pad thai right away, no need to clean the wok.

Step 6

Place the wok over high heat and add just enough of the shrimp oil (or neutral oil, if using) to coat the bottom of the wok. Once the oil is very hot, add the shrimp in one layer and sear without moving them until at least halfway cooked. Flip and cook the other side just until done; remove them from the pan, leaving the oil behind, and turn off the heat.

Step 7

With the heat still off, add more oil as needed so there's enough to coat the bottom, then add the shallots, garlic, tofu and chili flakes. Turn the heat back on to medium high and cook for about 2 minutes until the shallots are translucent.

Step 8

Turn the heat up to high then add the noodles, sauce, and water and keep stirring until all the liquid has been absorbed.

Step 9

Push the noodles to one side of the pan, add another tablespoon of shrimp oil/oil to the empty space, then add the eggs and scramble them slightly. Put the noodles on top of the eggs and let it all cook undisturbed for about 30 seconds or until the eggs are mostly done. Toss to break up the eggs and mix everything into the noodles (using tongs from this step onward is very helpful). You can taste the noodles at this point to see if they’re done to your liking. If you want them more tender, add a splash of water and keep cooking until the water has been absorbed.

Step 10

Turn off the heat then add the shrimp (and any associated liquid), beansprouts, garlic chives and half of the peanuts and toss until well mixed. Plate and add more chopped peanuts on top. Serve immediately with a wedge of lime and some extra beansprouts, if desired.