Sauce:
2 ounces Brown sugar
3 tablespoons Fish sauce
3 tablespoons Tamarind pulp, mashed
1 teaspoon Thai chili paste
2 tablespoons Water
Pad Thai:
¼ cup Oil
1 Shallot, diced
2 Garlic cloves, minced
1/4 -pound Shrimp 18-20, peeled and deveined
3 ounces Firm tofu, large dice
1 teaspoon Shrimp paste
¼ cup Carrot coins
¼ cup Pea pods
1 cup Mungbeans
¼ cup Garlic chives, minced
¼ cup Peanuts, unsalted, chopped
Sauce
8 ounces Thai rice noodles, softened in warm water
2 Eggs, lightly scrambled
1 Lime, juiced
¼ cup Thai Basil, chiffonade