Pad thai

Add water to palm sugar and microwave about 30 seconds to dissolve most of it.

Stir in tamarind juice and fish sauce for the sauce.

Combine sweet preserved radish, shallots, garlic, dried shrimp, pressed tofu and chili flakes in one bowl.

Combine bean sprouts, garlic chives and half the crushed peanuts in another bowl.

Cook the shrimp without stirring so they brown on both sides; set aside.

In the same pan add the tofu bowl and cook until the garlic starts to turn golden brown.

Add the rehydrated noodles, stir, then add the sauce; toss until the noodles absorb all the sauce.

Make room, add the eggs, break the yolks and let them set a little; cover the eggs with noodles and let set about 15 more seconds.

Check the eggs slide freely, flip, break up the eggs, add the veggies, mix and flip once more.

Plate with extra bean sprouts, garlic chives and a slice of lime on the side; top with the shrimp, peanuts and extra chili flakes.