Pad Thai

Soak noodles in warm water until flexible, then drain well.

Heat oil in a wok over medium-high heat.

Cook garlic briefly until fragrant but not browned.

Add tofu and shrimp and stir-fry until shrimp turns pink.

Push mixture aside and scramble eggs until just set.

Add noodles and toss gently to combine.

Stir in tamarind, fish sauce, and sugar.

Cook while tossing until noodles are tender and coated.

Add bean sprouts and scallions and stir briefly.

Top with peanuts and serve hot.