Andy Rickers Pad Thai with Pork and Shrimp

Ingredients

• 1 cup Thai Tamarind Water
• 3⁄4 cup Palm Sugar Syrup
• 1⁄2 cup Thai fish sauce, plus more for serving
• 2 cups (4 oz.) wide sen lek (semi-dried, flat rice noodles)
• 1 Tbsp. plus 1 tsp. medium dried shrimp
• 2 Tbsp. lard or canola oil
• 4 medium fresh shrimp (2 oz.), peeled and deveined
• 3 Tbsp. (11/2 oz.) ground pork
• 1 large egg, at room temperature
• 1⁄4 cup unflavored pressed (extra-firm) tofu (11/4 oz.), sliced 1/4-inch thick
• 2 Tbsp. shredded Thai salted radish, soaked in cold water for 10 minutes, rinsed, and drained well
• 1 cup lightly packed soybean sprouts, plus more for serving
• 1⁄4 cup fresh garlic chives, sliced into 11/2-inch lengths, plus more for topping
• 1 Tbsp. chopped roasted, unsalted peanuts, plus more for topping

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