Pad Thai (Chicken or Shrimp)

Method

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1. 1Soak the noodles in lukewarm water for 25-30 minutes, until pliable but still slightly firm in the center. They will finish cooking in the wok, so don't let them go fully soft. Drain.
2. 2Mix the tamarind, fish sauce and sugar in a small bowl, warming it for 20-30 seconds if the sugar won't dissolve. Taste it: sour, sweet and salty should balance each other.
3. 3Heat 1 tbsp oil in a wok or wide pan over high heat. Stir-fry the chicken for 3-4 minutes until white through and lightly browned (shrimp need 1-2 minutes, just until pink). Set aside on a plate.
4. 4Add the remaining oil and stir-fry the garlic and shallots for about 30 seconds, until fragrant and just turning golden.
5. 5Add the noodles and sauce and toss constantly with tongs for 2-3 minutes. If the pan gets dry, sprinkle in 2-3 tbsp water; the noodles should absorb the sauce and turn tender without breaking up.
6. 6Push the noodles to one side and crack the eggs into the empty space. Stir gently for 20-30 seconds until half set, then fold them through the noodles.
7. 7Return the chicken or shrimp, add most of the bean sprouts, the spring onions and chili flakes and toss for 30 seconds more; the sprouts should stay crunchy.
8. 8Serve immediately, topped with peanuts and the remaining sprouts, with lime wedges on the side.