Special equipment: Mortar and pestle
For the spice salt: Combine the chiles, salt and sugar in a mortar and pestle and pound until the texture of a seasoning mix.
For the pad Thai: Combine the palm sugar and tamarind together to make a paste, reserve for later use.
Heat the wok over high heat until smoking. Add 1 tablespoon of the oil and heat. Add the Chinese broccoli, carrots, bird's eye chile, dried chile and red pepper if using, and stir to cook. Add the vegetable broth and soy. Stir the vegetables until slightly blanched, then remove from the wok and onto a plate.
Add the remaining tablespoon oil, then add the tofu to the wok. Return the vegetables to the wok, and then add the prepared rice noodles. Add the tamarind sauce and palm sugar mixture.
Make a well on the side of the wok. Add the eggs and let cook. Working quickly let it incorporate into the noodles, lowering the heat to not overcook. Add a little bit of spice salt seasoning and then remove the wok from the heat.
Plate the pad Thai on a banana leaf and serve with bean sprouts, lime wedges and sliced scallions.
Recipe courtesy of Ching-He Huang, 2013