Best Pad Thai with Shrimp

177milkstreet.com

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10 OUNCES ¼-INCH-WIDE RICE NOODLE STICKS

2 TABLESPOONS TAMARIND PULP

⅓ CUP BOILING WATER

2½ TABLESPOONS PACKED LIGHT BROWN SUGAR OR GRATED PALM SUGAR

2 TABLESPOONS OYSTER SAUCE

2 TABLESPOONS SOY SAUCE

1½ TABLESPOONS FISH SAUCE

1 CUP BEAN SPROUTS

1 CUP LIGHTLY PACKED FRESH CHIVES OR SLENDER SCALLIONS, CUT INTO 1-INCH LENGTHS

½ CUP ROASTED PEANUTS, CHOPPED

4 TABLESPOONS GRAPESEED OR SAFFLOWER OIL (SEE HEADNOTE), DIVIDED

12 OUNCES MEDIUM (41/50 PER POUND) SHRIMP, PEELED (TAILS REMOVED) AND DEVEINED

1 MEDIUM SHALLOT, HALVED AND THINLY SLICED

3 MEDIUM GARLIC CLOVES, MINCED

½ to ¾ TEASPOON RED PEPPER FLAKES

2 LARGE EGGS, BEATEN

LIME WEDGES, TO SERVE

FRESH CHILIES IN VINEGAR, TO SERVE

Directions at 177milkstreet.com

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