Chicken Pad Thai

Ingredients

• 1/3 cup tamarind pulp
• 1/3 cups fish sauce
• 2 ounces palm sugar, grated (about 1/3 cup)
• 1 pound skinless, boneless chicken breast, trimmed of visible fat and sliced into 1/4-inch thick strips
• 1/2 cup vegetable oil, divided
• 6 shallots, finely chopped
• 6 medium cloves garlic, minced (about 2 tablespoons)
• 1/4 cup tiny dried shrimp, soaked in hot water for 15 minutes and drained
• 1/4 to 1/2 teaspoon chili flakes
• 12 ounces dry rice stick noodles, soaked in cold water for 30 minutes, drained
• 2 large eggs, beaten
• 2 cups bean sprouts
• 2/3 cup toasted unroasted peanuts, finely chopped
• 1 bunch scallions, cut into 1-inch lengths
• 4 limes, cut into wedges for garnish