Shrimp/Prawn Pad Thai (Spice I Am Restaurant Recipe)

Description:

Ingredients:

5 oz / 150g dried Pad Thai rice noodles (Note 1)
4 tbsp vegetable oil
12 raw shrimp (prawns), shelled and deveined (Note 2)
1 small red shallot, finely sliced (Note 3)
3 oz / 80g firm tofu, cut into small matchsticks
1.75 oz / 50g dried shrimp (Note 4)
¼ cup fish sauce
2 tbsp palm sugar (or brown sugar)
2 tbsp tamarind puree (Note 5)
1 tsp white vinegar
2 - 3 tsp chili powder, to taste (Note 6)
2 eggs, lightly beaten
1.5 oz / 45g roasted unsalted peanuts, finely ground
5 oz / 150g bean sprouts
2 tbsp garlic chives, cut into ¾" / 2cm lengths
1 tsp white sugar
Lime wedges, to serve