Shrimp Pad Thai

Ingredients

• 2 ounces flat rice noodles
• 1 1/2 tablespoons skin-on peanuts
• 1/4 cup tamarind concentrate (see Note)
• 1/4 cup Asian fish sauce
• 1 1/2 ounces palm sugar (see Note), grated on the large holes of a box grater (1/4 cup)
• 1 tablespoon distilled white vinegar
• 1/4 teaspoon shrimp paste in oil (see Note)
• 1/4 teaspoon Thai chile powder (see Note)
• 3 tablespoons canola oil
• 2 tablespoons dried shrimp (see Note)
• 7 head-on shrimp, peeled and deveined
• 2 tablespoons diced extra-firm tofu (1 ounce)
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped shallot
• 1 tablespoon minced Thai preserved sweet radish (see Note)
• 1 large egg, beaten
• 2 tablespoons 1-inch pieces of garlic chives
• Bean sprouts and lime wedges, for garnish

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