For the Phad Thai Sauce, combine 3/4 cup of tamarind concentrate, 1/2 cup of palm sugar, and 3 tbsp of fish sauce, then set aside.
For the fried soft shell crab: Combine soy sauce, MSG, and white sugar with the egg whites. Dunk the soft shell crab into this mixture, then dredge with rice flour. Deep fry on high heat for 3 minutes, strain, and set aside.
For the Phad Thai Stir Fry: Fill dried rice sticks with 1 liter of warm water and strain after 5 minutes of soaking. To a wok on high heat, add oil, shallots, garlic, and tofu, then simmer for 2 minutes. Add 3 tablespoons of the prepared Phad Thai Sauce and simmer for another 2 minutes. Add the rice noodles, chili pods/flakes, and the remaining Phad Thai Sauce, then stir fry for 2 minutes. Push the Phad Thai off to the side, add 1 tbsp of oil, crack in the egg, fold in chives, bean sprouts, and stir-fry once the eggs are 90% cooked. Adjust to taste and stir fry on medium heat.
Top with crushed peanuts (or pumpkin seeds), bean sprouts, shredded carrots, a squeeze of lime juice, chili flakes, fried soft shell crab, and enjoy.
