Shrimp Pad Thai

foodandwine.com

Gab

2 ounces flat rice noodles

1 ½ tablespoons skin-on peanuts

¼ cup tamarind concentrate (see Note)

¼ cup Asian fish sauce

1 ½ ounces palm sugar (see Note), grated on the large holes of a box grater (¼ cup)

1 tablespoon distilled white vinegar

¼ teaspoon shrimp paste in oil (see Note)

¼ 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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