Shrimp Pad Thai

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   1. In a large bowl, cover the noodles with cold water and let stand for 2 hours. Drain well.

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   2. Preheat the oven to 375u00b0. Spread the peanuts on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then coarsely chop.

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   3. Meanwhile, in a medium saucepan, combine the tamarind concentrate, fish sauce, palm sugar, vinegar, shrimp paste and chile powder and bring to a boil, stirring to dissolve the sugar. Let cool.

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   4. In a large nonstick skillet, heat 1 tablespoon of the canola oil. Add the dried shrimp and stir-fry over high heat for 1 minute. Using a slotted spoon, transfer the shrimp to a paper towel-lined plate. Let cool slightly, then coarsely chop the dried shrimp.

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   5. In the same skillet, cook the fresh shrimp over moderately high heat, turning once, until just white throughout, about 2 minutes. Transfer the shrimp to a plate.

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   6. Add the remaining 2 tablespoons of canola oil to the skillet and heat until shimmering. Add the tofu, garlic, shallot and preserved radish and stir-fry over high heat, until the garlic and shallot are golden, about 1 minute. Add the noodles and 3 tablespoons of the tamarind sauce and stir-fry until the noodles are coated and most of the sauce is absorbed, about 2 minutes. Add the egg and chives and cook, stirring and tossing, until the egg is cooked, about 1 minute. Remove the skillet from the heat and stir in the peanuts and dried shrimp. Transfer to a plate, top with the head-on shrimp and garnish with the bean sprouts and lime wedges. Save the remaining tamarind sauce for subsequent batches.

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   MAKE AHEAD The soaked and drained noodles can be covered with a damp towel and refrigerated overnight. The tamarind sauce can be refrigerated for up to 1 week. NOTES The tamarind concentrate, palm sugar, shrimp paste, chile powder, dried shrimp and preserved sweet radish (also sold as sweet-salty turnip) are available at specialty food stores.

* Per serving · 4 servings · Values may vary.