7 ounces wet seedless tamarind
68 ounces palm sugar
13 ounces Asian fish sauce
1/2 ounce white vinegar
8 ounces peanuts
8 ounces dried shrimp
1 tablespoon salted radish
One 13.2-ounce bag thin rice noodles
Canola or vegetable oil, for cooking
1 pound chicken breast and/or boneless thighs, cut into 1-inch pieces
4 large eggs
2 medium shallots, thinly sliced
Bean sprouts, for topping
1 teaspoon fresh lime juice plus 1 lime, quartered
Thai chile powder or cayenne, for sprinkling
Chopped Chinese chives, for topping
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