Soak the glass noodles in water until soft, then cut them in half so they don't stick together when stir-frying.

Cut the tofu into small pieces and fry in a pan until golden brown.

Crack the eggs into a bowl, then scramble and fry them in a pan. Break into small pieces and set aside.

Mince the garlic, slice the shallots, and cut the green onions into large pieces.

To make the Pad Thai sauce, warm the tamarind juice in the microwave until just heated. Add the palm sugar and fish sauce, then set aside.

Heat a little vegetable oil in a pan. Add the garlic and shallots and stir-fry until golden. Add the shrimp and cook until done.

Add the bean sprouts and glass noodles (if you prefer crunchier bean sprouts, add them at the end). Pour in the Pad Thai sauce and water to help cook the noodles. Stir-fry until the noodles are dry. Add the tofu, eggs, and green onions, and stir to combine. Turn off the heat.

Transfer to a plate. Serve with crushed peanuts on the side, along with sugar, chili flakes, and lime wedges. Garnish as desired and enjoy.