Pad Thai | Saveur

Ingredients

• 7 oz. dried flat rice stick noodles
• 1 piece seedless tamarind pulp, 3- by 1-inches (2 1/2 oz.)
• 3 tbsp. soft palm sugar or light brown sugar
• 2 tbsp. nam pla (Thai fish sauce)
• 1 tbsp. rice vinegar
• 1 tsp. Thai chili powder
• 7 tbsp. vegetable oil
• 2 eggs, lightly beaten
• 3 small shallots, peeled and sliced
• 2 cloves garlic, peeled and chopped
• 6 oz. medium shrimp, peeled, with tail intact, and deveined
• 2 oz. smoked or fresh firm tofu, cut in 2- by 1-inch strips
• 2 tbsp. tiny dried shrimp
• ¹⁄₂ bunch Chinese chives or 4 scallions, green part only, cut into 2" pieces
• ¹⁄₄ cup shredded salted radish
• 1 ¹⁄₂ cups soybean sprouts
• ¹⁄₄ cup roasted unsalted peanuts, chopped
• 1 lime, quartered