Soak the dried flat noodles (pad thai) in a large deep bowl with water for several hours until they soften.
Add palm sugar, water, fish sauce and tamarind paste to a saucepan; Keep stirring over medium heat then set it aside.
Heat a frying pan & add the sunflower oil. Sear prawsn ( as many as you want, we love prawns) and remove them from the pan.
Sauté shallots, minced garlic, chili, dried chili flakes, dried shrimps, pressed tofu over a frying pan.
Add noodles, bean sprouts, sauce and keep tossing.
Push noodles to one side; add 3 eggs on the empty space, keep stirring until the eggs are cooked. Toss the eggs into noodles.
Serve immediately. Divide among three flats. Garnish with spring onion & squeeze lime juice over the noodles.
