1. For the Pad Thai sauce, peel the onion and garlic and dice/chop finely. Roughly chop the palm sugar and set aside.

2. Heat up a small saucepan with some sesame oil. Add the onion and garlic and sauté until soft and glossy – takes several minutes. Take everything out of the saucepan and set it aside. Add the palm sugar and cook until completely melted and slightly darker in color. Remove from the heat, add the tamarind paste and stir in. The sugar and paste might bubble up, be careful. Place the saucepan back on the stove and deglaze with the water and fish sauce. Add the onion and garlic back to the sauce and let it cook for 2-3 minutes, so the sauce can reduce and thicken a bit. Add chili flakes to your liking (optional). Remove from the heat and let the sauce cool down. You can use the sauce right away or store it up to 3 days in the fridge – for the recipe here you will only need half of the sauce.

3. Let the rice noodles soak in warm water – the ones linked in the ingredients list require 10 minutes, for example.

4. Heat up a large wok* or frying pan with some sesame oil. Add the thinly sliced chicken breast and fry until cooked through and nicely browned. To get to that point, don’t move the meat for some time. Remove the chicken from the wok/frying pan, set it aside and keep it warm.

5. Add some more oil and let it heat up again, then add the tofu and stir-fry until nicely browned from all sides. Next, add the soaked (and drained) noodles, half of the Pad Thai sauce you made earlier and 1-2 tablespoons of water. Stir-fry the noodles until softer and almost all the liquid in the wok/frying pan is gone. Move the noodles and tofu to one side, add a bit more oil, if needed, then add the eggs to the empty space in the wok. Push the noodles over the eggs and let them cook for 20 seconds or so, without moving anything. You want the eggs to have set and maybe even brown a bit on the bottom. Mix everything. Next, add the mung bean sprouts, the chopped spring onions, and the cooked chicken. Mix everything and let it cook for a moment, then remove the wok/frying pan from the heat and add the chopped peanuts.

6. Serve the Pad Thai with additional bean sprouts, chopped peanuts, and lime slices. If you prefer it hot, also sprinkle some chili flakes on top (optional).