Crack 2 eggs into a bowl and add 2 tablespoons of vegetable oil. Beat well—this helps the eggs release easily from the pan.

Let’s start cooking! Heat 3 tablespoons of vegetable oil in a wok or large skillet. Sauté the sliced shallots until fragrant.

Add the tofu and fry until the edges are slightly firm. Then add the preserved radish and stir-fry until aromatic.

Add 3 tablespoons of tamarind sauce (add more later if you want it sweeter). Stir to combine.

Add the rice noodles and pour in the water. Stir-fry until the noodles are soft.

Add the squid and shrimp at this stage. Gently stir-fry and taste. If it’s not salty enough, add a little fish sauce. The tamarind sauce is usually sweet, spicy, and tangy, so adding fish sauce will balance the flavors. Once done, remove from heat and set aside.

Now make the egg wrap. Heat a nonstick skillet until hot. Pour in half the beaten eggs and swirl to coat the pan. Once set, place the Pad Thai filling in the center. Fold the top and bottom of the egg over the filling, then flip onto a plate.