• Soak the Pad Thai noodles in slightly warm tap water for 20 minutes.

While waiting for the Pad Thai noodles to soften, prepare the Pad Thai sauce:

• Soak tamarind paste in hot water for 10 minutes. When the water has cooled enough to handle, gently press the tamarind pulp with your fingers.
• Discard the pulp, saving about 2 tablespoons of the tamarind water. Add Thai sweet chili sauce, oyster sauce, soy sauce, fish sauce, brown sugar, and chicken stock granules. Mix well.
• Drain the Pad Thai noodles.
• Heat 1 tablespoon of the peanut oil in a wok over medium-high heat. Stir-fry the shrimp for 30 seconds, add ½ tablespoon of the Pad Thai sauce, then fry for the shrimp for 30 more seconds or until the shrimp are fully cooked. Remove from the wok and set aside.
• Crack the eggs into the wok, then add about 1 tablespoon of the Pad Thai sauce to the eggs. Lightly scramble the eggs with your wok spatula. Remove form the wok and set aside.
• Add the remaining peanut oil into the wok, then add the sliced shallot. Stir gently until the shallot turns slightly brown.
• Add the Pad Thai noodles to the wok.
• Stir in half of the remaining Pad Thai sauce, then toss the noodles to coat them in the sauce. Do a quick taste test. Add more sauce a little bit at a time as needed until the noodles are at the right consistency and flavor.
• Return the cooked shrimp and eggs to the wok. Add 1 cup of the bean sprouts, sliced tofu, garlic chives, ground dried shrimp (if using), and ⅛ cup ground peanuts.
• Transfer to serving plates. Serve with the remaining fresh bean sprouts and ground peanuts, and lime wedges.
• Enjoy!