Stir-fried rice noodles in tamarind and palm sugar sauce

Ingredients

Sauce:

• 1 cup grated palm sugar
• 1 cup water
• 3/4 cup Tamarind Paste (page 303) or store-bought
• 1/2 cup Thai oyster sauce
• 1/4 cup Thai fish sauce
• 2 tablespoons sweet soy sauce

Pad thai:

• 3-1/2 ounces (100 grams) plain dried medium instant rice noodles
• 3 tablespoons sunflower oil
• 5 fresh or thawed frozen medium shrimp (size 21–25) peeled and deveined
• 1 teaspoon minced shallots
• 1/4 cup firm tofu cut into 1/2-inch cubes
• 1 egg
• 1 cup beansprouts
• 1/4 cup Chinese chives cut into 1-1/2-inch pieces
• 2 tablespoons ground unsalted roasted peanuts
• 1 lime wedge