Pad Thai a la Martina

So instead of working on my essays, we decided to make Pad Thai. Martina, my german flatmate, and self-proclaimed Thai foodie, and I set off to make her recipe. This isn't the typical red Pad Thai you find in the states. Enough for 4.

• 6 T Fish Sauce
  
• 4 T Soy Sauce
  
• 6 T Granulated Cane Sugar
  
• 2 T Tamarind Extract
  
• 200g Thai rice noodles (the flat 1/4th inch type)
  
• 4 eggs
  
• 2 Cloves Garlic minced
  
• 2 Cups Bean Sprouts
  
• 3 Stalks of green onion sliced, with some leftover for garnish
  
• 1 Cup Shrimp
  
• 2 T chilli powder
  
• 3 T crushed peanuts, wish some leftover for garnish
  
• Vegetable oil

1. Soak the rice noodles in some hot water for 5-10 minutes until they are pliable. 
2. Start heating up a wok with some vegetable oil. Mix the fish sauce, soy sauce, sugar and tamarind in the wok, heating until the sugar is dissolved and the sauce is simmering. Move the sauce into some other bowl. 
3. Scramble your eggs in the wok, adding some fish sauce if you like. Move the eggs to another bowl. 
4. Drain the rice noodles and run through cold water. Heat up some more oil then add the garlic, stirring for about a minute. Add the rice noodles and bean sprouts to the garlic. Pour the sauce you made earlier over the noodles, and stirfry for about 8 minutes. Add the green onion, shrimp, chilli powder and peanuts and cook for another 3-4 minutes until the shrimp are done. 
5. Serve your meal garnished with green onions and peanuts on top.