Pad Thai with Shrimp | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 10 ounces ¼-inch-wide rice noodle sticks
• 2 tablespoons tamarind pulp
• ⅓ cup boiling water
• 2 ½ tablespoons packed light brown sugar or grated palm sugar
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 ½ tablespoons fish sauce
• 1 cup bean sprouts
• 1 cup lightly packed fresh chives or slender scallions, cut into 1-inch lengths
• ½ cup roasted peanuts, chopped
• 4 tablespoons grapeseed or safflower oil (see headnote), divided
• 12 ounces medium (41/50 per pound) shrimp, peeled (tails removed) and deveined
• 1 medium shallot, halved and thinly sliced
• 3 medium garlic cloves, minced
• ½-3/4 teaspoon red pepper flakes
• 2 large eggs, beaten
• Lime wedges, to serve
• Fresh chilies in vinegar, to serve