Authentic Thai Shrimp Pad Thai

1. Tamarind Sauce Preparation

"Tamarind Infusion": Dissolve tamarind paste in 3/4 cup boiling water for about 10 minutes. Strain through a mesh sieve to remove seeds and fibers. Combine the tamarind pulp with fish sauce, rice vinegar, sugar, cayenne pepper, and 2 tbsp oil. Set aside.

2. Noodle Soaking

"Noodle Softening": Place rice stick noodles in a large bowl and cover with hot tap water. Soak until pliable but not fully tender, roughly 20 minutes. Drain and set aside. In a small bowl, beat eggs with 1/8 tsp salt. Set aside.

3. Shrimp Sauté

"Shrimp Sizzle": Heat 1 tbsp oil in a large nonstick skillet over high heat until smoking. Add shrimp, sprinkle with the remaining 1/8 tsp salt, and cook until opaque and lightly browned, about 3 minutes. Transfer to a plate.

4. Egg and Aromatics

"Aromatic Eggs": Lower the heat to medium, add the last tbsp oil to the skillet, then cook garlic and shallot until golden brown, about 1 1/2 minutes. Scramble the eggs in the skillet for about 20 seconds until barely moist.

5. Combining Ingredients

"Noodle Toss": Add noodles, dried shrimp, and salted radish to the eggs, tossing to mix. Pour the tamarind sauce mixture over the noodles, increase to high heat, and toss until evenly coated.

6. Final Touches

"Vibrant Finish": Add 1/4 cup peanuts, bean sprouts, most of the scallions, and the shrimp. Cook, tossing, until noodles are tender, about 2 1/2 minutes. If needed, add a bit of water to achieve desired tenderness.