Step 1: Soak the Noodles
If using 16 oz. fresh rice noodles, you can soak them in room-temperature water for about 30 minutes to help them cook faster, which is what I like to do, but not required if using fresh noodles. For 16 oz. dry rice noodles, never boil. Instead, soak in room-temperature water for about an hour until they wrap easily around your finger. Drain and set aside.

Step 2: Make the Sauce
If using ½ of a tamarind block, cover it in about 1 cup of warm water for 10 minutes to soften. Then press the pulp through a fine-mesh colander using a spatula or spoon, scraping the paste from the underside of the colander. Discard the seeds and fibers.

For the traditional Thai method, which is what I do, you can simply use your hands to squeeze out the pulp, make a paste, and throw away the seeds and fibers.

Measure out ¾ cup of the paste. Or, if you prefer the easiest route, use ¾ cup jarred tamarind concentrate.

Add the tamarind paste to a small pot with ¾ cup palm sugar, ¾ cup brown sugar, and ⅓ to ½ cup fish sauce. If you prefer a less sweet Pad Thai, start with ½ cup palm sugar and ½ cup brown sugar and adjust to taste. Start with ⅓ cup fish sauce since that is what most of my American cooking class students prefer, then add more to taste if you like it saltier. Stir over medium heat until the sugars dissolve. Taste and adjust as needed,  more fish sauce for salty, more tamarind for sour, or more sugar for sweet.

Step 3: Cook the Aromatics and Shrimp
Important note: Only cook two servings of noodles at a time, so they do not get gummy from too much moisture. You will do this recipe in two batches. 

To help keep the noodles from clumping, I like to cook the protein separately and set it aside. Heat 2 to 3 tablespoons coconut oil over medium high heat in a large cast iron skillet or wok. Add 3 garlic cloves, minced and 1 shallot, minced (optional), stirring until fragrant. Add all the shrimp (4 servings) and cook just until pink. Remove immediately to keep them tender, then set aside.

Step 4: Add the Eggs
Make sure everything is prepped and close to the stove since this step goes quickly.

Turn the heat to high, add 2 tbsp or so of oil if needed, and toss in half of the garlic and shallots. Add 2 beaten eggs and scramble until set.

Step 5: Cook the Noodles
Add more oil if the pan looks dry, then add half the noodles (8 oz.) for that batch with a ladle of sauce. Keep noodles spread out and moving around the pan. I like to use a spatula in each hand to flip and separate them quickly so they do not clump. 

Add sauce gradually so the noodles soak it up without getting soggy. Add a splash of water if needed until the noodles are tender but not mushy.

Step 6: Combine Everything
Once noodles are soft, add 1 cup fried tofu strips (optional), half the cooked shrimp, ½ cup green onions or garlic chives, cut into 2-inch pieces, 1 cup fresh bean sprouts, and 2 tablespoons pickled radish (optional). Toss quickly, then turn off the heat. 

Repeat with the second batch. You might have some extra sauce left over. Store it in a jar in the fridge for up to 2–3 weeks, or freeze it in portions for up to 3 months. Just give it a stir before using again.

Step 7: Serve with Toppings
Serve immediately and top with chopped peanuts, lime wedges, extra bean sprouts and green onions, and chili flakes if using.