Shrimp Pad Thai for Two

Name: Shrimp Pad Thai for Two
Ingredients: 3 tablespoons water; 2 teaspoons prepared tamarind paste, preferably unsweetened, such as Neera's or Rani brands*; 3 tablespoons palm sugar or packed dark brown sugar; 3 tablespoons Asian fish sauce (also called nam pla or nuoc mam); 1/8 teaspoon salt; 3 ounces (about 1 cup) fresh mung bean sprouts; 2 limes, cut into wedges; 3 tablespoons salted dry-roasted peanuts, coarsely chopped; 1/4 cup Asian fish sauce (also called nam pla or nuoc mam); 1/4 cup granulated sugar; 1/4 cup crushed red pepper; Boiling water for soaking noodles; 6 ounces dried flat rice noodles (slender, linguine-width; sometimes called pad thai noodles or stir-fry rice noodles); 1 tablespoon chopped garlic (about 2 large cloves); 1 tablespoon chopped shallot or onion; 6 ounces peeled and deveined small or medium shrimp, patted dry; 2 large eggs, beaten well; 1 bunch scallions, greens only, cut into 1-inch pieces (1/2 cup); 1/3 cup salted dry-roasted peanuts, coarsely chopped; 3 tablespoons vegetable oil; Equipment: 12-inch heavy, deep skillet or sauté pan, or a large wok (preferably a 14-inch flat-bottom carbon-steel wok); large metal spatula or slotted spoon; tongs; small bowls or ramekins for assembling ingredients; colander for draining rice noodles