Soak the Pad Thai Noodles (150 gram) in slightly warm tap water for 20 minutes.
While waiting for the Pad Thai noodles to soften, prepare the Pad Thai sauce: Soak Tamarind Paste (1 tablespoon) in Water (1/2 cup) for 10 minutes. When the water has cooled enough to handle, gently press the tamarind pulp with your fingers.
Discard the pulp, saving about 2 tablespoons of the tamarind water. Add Sweet Chili Sauce (1 tablespoon), Oyster Sauce (1 tablespoon), Soy Sauce (1 tablespoon), Fish Sauce (2 teaspoon), Brown Sugar (1 tablespoon) and Chicken Stock Granules (1/2 teaspoon). Mix well.
Drain the Pad Thai noodles.
Heat Peanut Oil (1 tablespoon) in a wok over medium-high heat. Stir-fry the Large Shrimp (6) for 30 seconds, add 1/2 tablespoon of the Pad Thai sauce, then fry for the shrimp for 30 more seconds or until the shrimp are fully cooked. Remove from the wok and set aside.
Crack the Egg (2) into the wok, then add about 1 tablespoon of the Pad Thai sauce to the eggs. Lightly scramble the eggs with your wok spatula. Remove form the wok and set aside.
Add the remaining Peanut Oil (2 tablespoon) into the wok, then add the Shallot (1). Stir gently until the shallot turns slightly brown.
Add the Pad Thai noodles to the wok.
Stir in half of the remaining Pad Thai sauce, then toss the noodles to coat them in the sauce. Do a quick taste test. Add more sauce a little bit at a time as needed until the noodles are at the right consistency and flavor.
Return the cooked shrimp and eggs to the wok. Add Bean Sprouts (1 cup), Firm Tofu (1/8 cup), Fresh Garlic Chives (1/8 cup), Dried Shrimp (2 tablespoon) and Dry Roasted Peanuts (1/8 cup)
Transfer to serving plates. Serve with the remaining Bean Sprouts (1 cup) and Dry Roasted Peanuts (1/8 cup) and Lime (1). Enjoy!