For the sauce: Stir together the fish sauce, palm sugar and tamarind puree. Set aside 3 to 4 tablespoons for the Pad Thai, and reserve the rest for another use.
For the pad thai: Place a wok over medium heat and cook the garlic and shallots in the vegetable oil until the garlic is fragrant (do not brown). Turn up the heat to high and crack in the egg. Break the yolk and stir gently, but do not scramble. Once the egg is fully cooked, add the shredded papaya "noodles" and pour in the reserved Pad Thai sauce. Stir until the papaya is soft. Add the tofu, turnips and shrimp and mix well with the papaya. Stir in the bean sprouts, chives and crushed peanuts. Garnish with a sprinkling of dry ground red chile and a wedge of lime.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.