Soak the pad Thai noodles in hot water for about 15 minutes until softened.

Prepare the tamarind sauce by combining palm sugar, tamarind concentrate, fish sauce, and rice vinegar in a small bowl.

Mix ginger, garlic, shallots, and lemongrass in another small bowl.

Heat soy or peanut oil in a wok or skillet until shimmering.

Scramble the eggs in the hot oil until just set and cooked through.

Add the shrimp, diced smoked tofu, and the ginger mixture to the wok.

Add the soaked noodles and mix well.

Stir in the tamarind sauce, ensuring the noodles are evenly coated.

Cook until no excess sauce remains.

Stir in the finely chopped scallions.

Transfer the pad Thai to two bowls.

Garnish each bowl with crushed roasted peanuts, mung bean sprouts, and a lime wedge.