Restaurant-Style Pad Thai with Tamarind and Peanuts

Instructions

1. Soak the rice noodles in room-temperature water for 30 minutes until they bend easily but still feel a little firm in the center. Drain well so they do not steam into a gluey clump later.
2. Whisk the tamarind paste, fish sauce, palm sugar, and tamari in a bowl until smooth. The sauce should taste bold and concentrated because it will season the noodles in one fast toss.
3. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the tofu and cook for 2 to 3 minutes until golden at the edges, then transfer to a plate. Add the shrimp and stir-fry for 1 to 2 minutes per side until just cooked through; transfer them to the same plate.
4. Add the remaining oil, then stir the shallot, garlic, and dried shrimp for about 20 seconds until fragrant. Push everything to one side, add the eggs, and scramble until just softly set.
5. Add the noodles and sauce and stir-fry constantly for 2 to 3 minutes until the noodles soften completely and absorb the sauce. If the pan gets dry before the noodles finish, add 1 tablespoon water at a time; then return the shrimp and tofu to the wok with most of the bean sprouts and chives and toss for 30 seconds.
6. Plate the pad thai and top with the remaining bean sprouts, peanuts, lime wedges, chile, and cilantro if using. Serve immediately while the noodles are still springy.