Phat Thai

Name: Phat Thai
Cuisine: Asian, Thai
Ingredients: 2 tablespoon fish sauce; 2 tablespoons hot water; 2 teaspoons tamarind paste; 2 teaspoons Korean hot pepper paste; 1 teaspoon Chinkiang vinegar (or rice wine vinegar); 3 tablespoons palm sugar (2 ounces) (or golden brown sugar); 5 cloves garlic, peeled and minced (1 teaspoon minced); 6 ounces dried, ¼-inch wide rice noodles, soaked in warm water for 30 minutes, until pliable but not fully soft; 3 tablespoons vegetable oil, and perhaps a little more; 4 shallots, chopped (¼ cup chopped); 2 cloves garlic, peeled and minced (1 teaspoon minced); 2 large eggs, beaten lightly; large handful bean sprouts; ¼ cup sliced Chinese garlic chives (or green onions); 2 Thai red or green chiles, stemmed and thinly sliced, optional (wear disposable rubber while handling these very hot chiles and then discard) gloves; 2 tablespoons crushed peanuts; ¼ cup cilantro leaves; ¼ cup sliced Chinese garlic chives (or green onions); 2 tablespoons coarsely chopped roasted peanuts; 4 lime wedges