Shrimp Pad Thai - cooking recipe

Ingredients

Sauce
1 tablespoon tamarind paste
1/4 cup water
3 tablespoons fish sauce (or to taste)
3 tablespoons palm sugar, chopped
1 tablespoon lime juice
1 tablespoon shrimp paste in oil (optional)
1 -2 bird's eye chile, seeded and minced
Stir Fry
4 tablespoons vegetable oil, divided
8 ounces medium-width dried flat rice noodles
1 lb medium shrimp, peeled and deveined
3 tablespoons minced shallots or 3 tablespoons onions
1 tablespoon minced garlic
2 eggs, lightly beaten
4 ounces bean sprouts
1/3 cup chopped unsalted dry roasted peanuts
3 scallions, sliced
1/4 cup fresh cilantro leaves, coarsely chopped
Serve with
fish sauce
lime wedge
more cilantro
red pepper flakes

Preparation

In a large bowl or pot, soak the noodles in hot tap water until they are just pliable enough to wrap around your fingers, about 15-20 minutes. Drain. While they soak --
In a small bowl, stir together sauce ingredients until sugar is dissolved.
In a large skillet, heat 2 Tbsp of the oil over high heat until shimmering.
Add noodles and sauce. Stir constantly with tongs until noodles have softened, about 30-45 seconds.
Push noodles to one side of the pan. Add the other 2 Tbsp oil, garlic, onion, and shrimp.
Cook until shrimp are just starting to turn opaque, about 30 seconds, then stir noodles and shrimp mixture together and move everything to the outside of the pan, leaving a well in the center.
Add the eggs to the center well, allow to cook undisturbed until starting to solidify, then break into pieces with your tongs and mix together with the noodles and shrimp.
Once the eggs and shrimp are fully, but just barely, cooked, turn off the heat and stir in the bean sprouts, peanuts, scallions and cilantro.