Pad Thai / Kuaytiaw Phat Thai

1 lb. rice noodles (the dry, flat kind that’s about 1/4- to 1/3=inch thick)
1 1/2 cups large shrimp, peeled, deveined and butterflied
1/4 cup tamarind puree (If you don’t have access to tamarind puree, you can make it by dissolving a 4-inch square of tamarind block/paste in some hot water, then straining the seeds out through a sieve)
4 tablespoons Thai fish sauce, or to taste
3 tablespoons palm sugar (brown sugar is an acceptable substitute), or to taste
4 tablespoons canola oil or other vegetable oil
2 tablespoons minced garlic
3 eggs, beaten well
1/4 cup chopped garlic chives, also known as Chinese leeks (the flat kind, with or without buds)
1/4 teaspoon chili powder, or to taste (a pinch or so of cayenne may be substituted)
3 tablespoons ground dried shrimp (or pounded to a coarse powder)
2 tablespoons minced preserved turnip
1/4 cup chopped roasted peanuts
up to 3/4 cup water
2 cups mung bean sprouts, rinsed and spun dry
1/4 cup chopped green onions/scallions
Additional fish sauce and palm sugar, if needed
1 long hot red pepper, seeded if desired (to decrease heat) and sliced into thin slivers or 1/8-inch thick rounds
fresh cilantro/coriander leaves for topping
lime wedges for serving