Shrimp Pad Thai

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• 8 oz dry skinny rice sticks
  Ingredient note

  Source: 8 oz (230g) dry skinny rice sticks
• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 8 oz shrimp (shelled and deveined )
  Ingredient note

  Source: 8 oz (230g) shrimp (shelled and deveined )
• 2 oz fried tofu (cut into pieces)
  Ingredient note

  Source: 2 oz (230g) fried tofu (cut into pieces)
• 2 each eggs (lightly beaten)
  Ingredient note

  Source: 2 eggs (lightly beaten)
• 6 oz bean sprouts
  Ingredient note

  Source: 6 oz (170g) bean sprouts
• 1 oz chives (or scallion, cut into 2-inch lengths)
  Ingredient note

  Source: 1 oz (30g) chives (or scallion, cut into 2-inch lengths)
• 2 tablespoons tamarind
  Ingredient note

  Source: 2 tablespoons tamarind
• 1/3 cup warm water
  Ingredient note

  Source: 1/3 cup warm water
• 3 1/2 tablespoons fish sauce
  Ingredient note

  Source: 3 1/2 tablespoons fish sauce
• 4 tablespoons tamarind juice (or 3 tablespoons Chinese rice vinegar or apple cider vinegar)
  Ingredient note

  Source: 4 tablespoons tamarind juice (or 3 tablespoons Chinese rice vinegar or apple cider vinegar)
• 1 1/2 teaspoons chili powder
  Ingredient note

  Source: 1 1/2 teaspoons chili powder
• 2 1/2 tablespoons sugar
  Ingredient note

  Source: 2 1/2 tablespoons sugar
• 3 tablespoons water
  Ingredient note

  Source: 3 tablespoons water

1. Cook the skinny rice sticks according to the package directions. Strain them in a colander and run cold water over the noodles until they are cool. Set aside to drain.
2. Make the Tamarind juice by combining the tamarind and water. Use your hand or a spoon to massage and squeeze the tamarind pulp to release the flavor. The tamarind juice should be dark brown and slightly thick in consistency. Extract 4 tablespoons of juice and set aside, discarding the tamarind pulp.
3. Mix all the ingredients for the Sauce in a small bowl and set aside.
4. Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic. Then, add the shrimp and tofu, continuing to stir. As soon as the shrimp changes color, add the rice sticks and stir continuously for 30 seconds. Use the spatula to push all the ingredients to one side of the wok or skillet.
5. Add the eggs and let them cook for about 1 minute, or until the bottom is set. Fold the noodles over the eggs, then add the sauce. Stir continuously until everything is well combined. Add the bean sprouts and chives, and give it a few quick stirs.
6. Turn off the heat and serve the noodles immediately, garnished with lime wedges and topped with peanuts.