Pad Thai

By Saveur
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7 oz. dried flat rice stick noodles

3 tbsp. tamarind pulp

3 tbsp. 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, diced

2 tbsp. tiny dried shrimp

Half bunch Chinese chives or 4 scallions, green part only,

cut into 2" pieces

1/4 cup chopped pickled turnips

1 1/2 cups bean sprouts

1/4 cup roasted unsalted peanuts, chopped

1 lime, quartered

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