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1. Cover the flat dried rice noodles with very warm tap water (not boiling) and soak for 15 minutes, until pliable but still firm in the center. Drain well.
8 oz flat dried rice noodles (pad thai width)
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2. While the noodles soak, whisk the tamarind paste, fish sauce, palm sugar, water and red chili flakes in a small bowl until the sugar dissolves. Mince the garlic, slice the shallot, and pat the shrimp very dry. Set everything within reach of the stove.
12 oz large shrimp, peeled and deveined,
3 tbsp tamarind paste,
2 tbsp fish sauce,
2 tbsp palm sugar (or brown sugar),
3 tbsp water,
0.5 tsp red chili flakes,
3 clove garlic,
1 piece shallot, thinly sliced
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3. Heat a large wok or skillet over high heat until smoking. Add 1 tbsp of the neutral oil, then sear the shrimp in a single layer for 1 minute per side until just pink and lightly charred. Transfer to a plate.
12 oz large shrimp, peeled and deveined,
1.0 tbsp neutral oil (such as peanut or canola)
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4. Add another 1 tbsp of oil to the hot wok, then stir-fry the garlic and shallot for 15 seconds until fragrant. Add the drained noodles and the sauce, and toss constantly for 2 minutes until the noodles absorb the sauce and turn tender. Splash in a tablespoon of water if they are still firm.
8 oz flat dried rice noodles (pad thai width),
3 tbsp tamarind paste,
2 tbsp fish sauce,
2 tbsp palm sugar (or brown sugar),
3 tbsp water,
0.5 tsp red chili flakes,
1.0 tbsp neutral oil (such as peanut or canola),
3 clove garlic,
1 piece shallot, thinly sliced
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5. Push the noodles to one side, add the remaining oil to the empty space, and pour in the eggs. Scramble for 30 seconds until just set, then fold into the noodles.
1.0 tbsp neutral oil (such as peanut or canola),
2 piece eggs
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6. Return the shrimp to the wok with the bean sprouts and chives. Toss for 30 seconds so the sprouts and chives barely wilt, then remove from the heat.
12 oz large shrimp, peeled and deveined,
2 cup bean sprouts,
0.5 cup garlic chives (or scallion greens), cut into 2-inch lengths
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7. Divide among plates, top with the roasted peanuts, and serve immediately with the lime wedges for squeezing over at the table.
0.3 cup roasted peanuts, roughly chopped,
2 piece limes, cut into wedges
