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Soak the block of tamarind in 4 cups of hot water and mash until the consistency is looser than ketchup. Strain to remove pits and membranes.
If using dried rice noodles, soak them in water until pliable. If using fresh noodles, toss with peanut oil.
In a small saucepan, combine fish sauce, tamarind, and palm sugar. Melt over low heat and adjust flavor with Thai chili powder or paprika.
Heat a large wok over high heat and add oil. If making chicken Pad Thai, add chicken first, then tofu and garlic. If making tofu or shrimp Pad Thai, add tofu and garlic.
Add the noodles and warm sauce, stirring until noodles are soft. If needed, add water or oil to prevent sticking.
Push noodles to one side, crack an egg into the middle, let it set, then mix everything together.
Add shrimp, ground peanuts, and bean sprouts, stirring until shrimp is cooked.
Add green onion, turn off heat, and mix everything together.
Serve with lime wedges, dried shrimp, fish sauce, sugar, bean sprouts, crushed peanuts, green onion, and Thai chili powder or Sriracha.