Cooking the noodles: Cook the rice noodles according to the package instructions, drain them, rinse them under cold water, and set aside. I usually boil water, cover the noodles with hot water, and wait for them to soften (about 10 minutes). They shouldn't be fully cooked, otherwise they'll be mushy when finishing the pad Thai. Then I rinse them under cold water to stop the cooking process.

Prepare the sauce: In a bowl, mix the tamarind sauce, gluten-free soy sauce, coconut sugar, fish sauce, and chili sauce. Set aside.

Cooking the tofu and shrimp: Heat a little oil in a wok or large frying pan. Add the tofu cubes and brown them for 5 minutes. Remove them from the wok, then stir-fry the shrimp until they are pink and cooked through. Set them aside as well.

Preparing the vegetables: Add a little more oil to the wok, stir-fry the garlic and green onions until fragrant. Add the carrots (if using) and cook for 2 to 3 minutes.

Adding the eggs: Push the vegetables to the side of the wok, crack the eggs in the center and scramble them lightly before mixing them with the vegetables.

To assemble the Pad Thai: Return the shrimp and tofu to the wok, add the pre-cooked noodles and mung bean sprouts, and pour over the prepared sauce. Add a glass of water. Mix everything well for a few minutes, until the sauce evenly coats the ingredients.

To serve: Garnish with crushed peanuts, fresh coriander, and a squeeze of lime juice. Serve immediately.

This gluten-free Thai Pad Thai is one of our Sunday night family dishes: between crunchy, sweet and spicy, it has everything to please.