Soak the rice noodles in warm water for 30 minutes, or until soft but not mushy. Drain and set aside. Preparing the noodles in advance ensures they stay tender when stir-fried.

In a small bowl, combine tamarind paste, fish sauce, soy sauce, and palm sugar. Stir until the sugar dissolves. Adjust the seasoning if needed by balancing the sweetness and tanginess of the tamarind sauce.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add minced garlic and chopped shallots, stir-frying for 30 seconds until fragrant. Avoid burning the garlic for a more balanced flavour.

Add the protein of your choice; shrimp, chicken, or tofu, and stir-fry for 2-3 minutes until fully cooked. If using shrimp, cook until they turn pink. Remove the protein from the wok and set it aside.

Add another tablespoon of oil to the wok. Pour in the beaten eggs and scramble gently. Once cooked, push the eggs to one side of the pan to create space for the noodles.

Add the softened rice noodles to the wok, pouring the tamarind sauce mixture over them. Toss everything together gently to ensure the noodles are coated evenly with the sauce. Stir-fry for 2-3 minutes, letting the noodles absorb the sauce.

Return the cooked protein to the wok, along with bean sprouts and spring onions. Stir-fry for another 2 minutes, just until the bean sprouts are lightly softened. Adjust the seasoning with a little more fish sauce or soy sauce if needed.

Serve the Pad Thai immediately, garnished with crushed peanuts, fresh coriander, and lime wedges on the side. For extra heat, sprinkle with chili flakes. The lime juice enhances the dish, offering a perfect balance of sweet, salty, and tangy flavors.