Pad Thai with Shrimp

1. Soak rice noodles in hot water for 10-15 minutes until pliable but still firm. Drain and set aside. 2. In a small bowl, whisk together fish sauce, tamarind paste, and palm sugar for the sauce. 3. Heat oil in a large wok or skillet over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes. Remove and set aside. 4. Add diced tofu and minced garlic to the wok. Stir-fry for 2-3 minutes until lightly browned. 5. Push tofu and garlic to one side and pour beaten eggs into the empty space. Scramble the eggs until just set, then break them into smaller pieces and mix with the tofu. 6. Add the soaked noodles and the prepared sauce to the wok. Toss everything together vigorously for 2-3 minutes until noodles are coated and softened. 7. Return shrimp to the wok. Add bean sprouts and chopped chives. Fry for another 1-2 minutes, tossing constantly. 8. Serve immediately, garnished with chopped peanuts and lime wedges.