DUSTIN EVERETT - Shrimp Pad Thai

'While the ingredient list may look long, the cooking itself is easy and straightforward,' says the executive chef of Fish Cheeks, a New York City hot spot with locations in Manhattan and Brooklyn.

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'This is a true anytime dish that's perfect for a weeknight dinner with family or an impressive yet unfussy date-night meal'

1 (8-oz.) pkg. rice noodles

1/2 cup plus 2 Tbsp. tap water

5 Tbsp. light brown sugar or palm sugar

1/4 cup fish sauce

2 Tbsp. Thai tamarind paste

3 Tbsp. canola oil, divided

1 lb. peeled, deveined extra-large raw shrimp, tails off

4 large eggs, beaten

6 oz. extra-firm tofu, drained and cut into 1/4-in. pieces

1/4 cup finely chopped preserved sweet radish (from 1 [8-oz.] pkg.) (optional)