Shrimp / Prawn Pad Thai (Spice I Am Restaurant Recipe)

Bahan-bahan (3 porsi)

• 5 oz / 150 g dried Pad Thai rice noodles ((Note 1))
• 4 tbsp vegetable oil
• 12 raw shrimp ((prawns), shelled and deveined (Note 2))
• 1 small red shallot (, finely sliced (Note 3))
• 3 oz / 80 g firm tofu (, cut into small matchsticks)
• 1.75 oz / 50 g dried shrimp ((Note 4))
• 1/4 cup fish sauce
• 2 tbsp palm sugar ((or brown sugar))
• 2 tbsp tamarind puree ((Note 5))
• 1 tsp white vinegar
• 1/2 tsp + chili powder (, to taste (Note 6))
• 2 eggs (, lightly beaten)
• 1.5 oz / 45 g roasted unsalted peanuts (, finely ground)
• 5 oz / 150 g bean sprouts
• 2 tbsp garlic chives (, cut into 3/4" / 2cm lengths)
• 1 tsp white sugar
• Lime wedges (, to serve)