Cooking the noodles: Cook the rice noodles according to the package instructions, drain them, run 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 completely cooked, or they'll be mushy when I finish the pad Thai. Then I run them under cold water to stop the cooking.

Prepare the sauce: in a bowl, mix the tamarind sauce, gluten -free soy sauce, coconut sugar, fish sauce, and spicy sauce. Book.

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

Vegetable preparation: 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 into the center and lightly scramble them before tossing them with the vegetables.

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

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

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