Pad Thai

Soak the rice noodles in warm water for 10 minutes, or according to package instructions, until softened. Drain and rinse under cool water.

In a small bowl, whisk together tamarind sauce, fish sauce, oyster sauce (if using), sugar, and lime juice. Set aside.

Heat a wok or large skillet over medium-high heat. Add the vegetable oil.

Add the shallots and garlic to the hot oil and cook for 30 seconds, until fragrant.

Add the chicken or tofu and cook for 5-7 minutes, or until browned and cooked through.

Push the cooked protein to the side of the pan and add the beaten eggs. Scramble the eggs until cooked through.

Add the drained and rinsed rice noodles to the pan along with the cooked protein and eggs. Toss to combine.

Pour in the prepared tamarind sauce mixture and toss everything together to coat the noodles evenly.

Cook for another 1-2 minutes, until the sauce is heated through and the noodles are softened.

Remove from heat and garnish with bean sprouts, chopped roasted peanuts, chopped fresh cilantro, and a pinch of red pepper flakes (optional).