Pad Thai

If using dried noodles, in a large pot or heatproof bowl, soak noodles in boiling water until tender, 20 to 30 minutes.

Meanwhile, in a large wok over high heat, heat 1 Tbsp. oil. Add shrimp and cook, turning halfway through, until just cooked through and pink, 2 to 3 minutes. Transfer to a medium bowl.

In same wok over medium heat, heat 1 Tbsp. oil. In a small bowl, whisk eggs until blended. Cook, stirring occasionally and breaking up curds with a spoon, until just set, 1 to 2 minutes. Transfer to bowl with shrimp.

In a small bowl, whisk palm sugar, fish sauce, tamarind concentrate, lime juice, cayenne, 2 Tbsp. oil, and 1 Tbsp. water until combined.

In same wok over medium-high heat, heat 2 Tbsp. oil. Cook shallot and garlic, stirring frequently, until lightly golden, about 1 minute. Add scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Stir in sauce and bring to a simmer.

Add eggs, shrimp, and noodles and cook, tossing constantly, until warmed through and noodles are softened, about 2 minutes more. Add bean sprouts and peanuts and toss again to combine.

Divide pad Thai among plates. Top with cilantro (if using).