Pad Thai hor khai

Method

1. 1 Simmer tamarind juice with palm sugar and fish sauce for 12 minutes to make a sauce, then let it cool.
2. 2 Soak the dried rice noodles for 30 minutes, then drain and stir-fry with tamarind sauce, shrimp, and tofu for 5 minutes.
3. 3 Beat three eggs and pour them in a thin layer onto a wide non-stick pan over the lowest heat.
4. 4 The egg layer must be thin, even, and unbroken; this is the most difficult and decisive part of the hor khai ritual.
5. 5 Once the egg mixture has set, place the stir-fried noodles in the center.
6. 6 Fold the four edges of the eggplant leaf inwards to form a square package, then turn it upside down onto a plate and sprinkle with crushed roasted peanuts.