1/2 cup hot water
1 1/2 TBSP tamarind paste
5 TBSP fish sauce (substitute 6 TBSP soy sauce if vegetarian)
1 fresh red chili, minced or 1/2 tsp. cayenne pepper
5-6 TBSP palm sugar
8 oz. Thai rice noodles
2-3 TBSP oil for stir-frying
3 TBSP chicken stock
1 shallot, finely chopped
4 cloves garlic, minced
1-2 cups medium raw shrimp, peeled and deveined
2 cups bean sprouts
1/8 tsp. ground white pepper
3 scallions, finely sliced
1/2 cup fresh cilantro, chopped
1/4 cup dry roasted peanuts, ground or chopped
Lime wedges for serving
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