Step 1

1 For the sauce: Combine the tamarind concentrate, palm sugar, water, fish sauce and salt in a small saucepan and bring to a boil over medium-high heat

Step 2

2 Reduce the heat to medium-low and cook, stirring occasionally, for about 1 hour, until the mixture is syrupy and darker in color

Step 3

3 As it reduces, you may need to further reduce the heat to low to prevent it from scorching

Step 4

4 Meanwhile, start the noodles for the dish: Place them in a bowl and cover with cold water; soak for 1 hour (at room temperature)

Step 5

5 Heat 4 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat

Step 6

6 Add the garlic and stir-fry just until golden brown

Step 7

7 Add the fresh/defrosted shrimp, stirring constantly until they are opaque and just cooked through, for 1 to 2 minutes

Step 8

8 Transfer to a plate (the garlic stays in the pan)

Step 9

9 Drain the noodles well, then add them to the same skillet you used to cook the shrimp

Step 10

10 They will try to stick together, so separate them as you stir, adding a splash or two of water

Step 11

11 Then add 5 tablespoons of the pad thai sauce, stirring until everything is thoroughly incorporated

Step 12

12 The noodles should be soft and moist

Step 13

13 Add the dried shrimp, if using, the preserved radish and the pressed tofu, if using

Step 14

14 Return the cooked shrimp to the skillet and toss to incorporate

Step 15

15 Use a spatula to clear a space at the center of the pan for frying the eggs

Step 16

16 If the pan seems dry, add the remaining tablespoon of oil

Step 17

17 Pour in the eggs, then use the spatula to cover them with the noodles in the pan

Step 18

18 Once the eggs are set, stir the noodles until everything is well mixed

Step 19

19 This should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture

Step 20

20 Add the crushed red pepper flakes (to taste), peanuts, scallions or garlic chives and half the bean sprouts

Step 21

21 Toss to incorporate and just heat through, then transfer to a platter

Step 22

22 Serve right away, with the remaining bean spouts and the lime wedges

Step 23

23 VARIATIONS: If you prefer pork, substitute 1 cup of thinly sliced lean meat for the shrimp

Step 24

24 For a vegetarian version, substitute soy sauce for the fish sauce, and use 1/2 cup diced tofu instead of the shrimp