Pad Thai

¼ cup tamarind juice*
2 tablespoons fish sauce
1½ tablespoons palm sugar or brown sugar
1 teaspoon soy sauce
8 ounces rice stick noodles
2 tablespoons vegetable oil, divided
1 tablespoon minced garlic
1 small shallot, thinly sliced
8-12 medium shrimp, peeled and deveined
2 eggs, unbeaten
1 teaspoon dried shrimp* (optional; I prefer to omit it)
½ teaspoon – 2 teaspoons chili flakes
1 bunch garlic chives*, cut into 1 inch lengths
2½ cups mung bean sprouts
½ cup roasted salted peanuts, crushed
1 lime, cut into wedges for serving