To make the Pad Thai sauce: Heat a pan and add a little chili oil. Add finely chopped shallots and sauté until golden.

Add coconut sugar and cook until it turns light brown. Then add tamarind paste, chili paste, and salt. Taste for a balance of sweet, sour, and a hint of spice. Once done, set aside to cool.

Heat a pan and add oil. Add diced tofu and large shrimp, stir-fry until golden, then set aside. Add Pad Thai sauce and Chanthaburi rice noodles to the pan. Stir-fry until the noodles are soft and dry. Push the noodles to the side of the pan, add a little oil, crack in the eggs, and scramble until just cooked. Mix everything together, then add the tofu and shrimp you set aside, followed by all the vegetables. Stir to combine, then plate. Serve with chili flakes and crushed peanuts on the side, and garnish with lime.