To make the Pad Thai sauce: Place a pan over medium heat. Add palm sugar, tamarind paste, fish sauce, and chili powder. Stir until the palm sugar dissolves. Set aside. (If you want to store the sauce for several days, let it come to a boil, then transfer to an airtight container.)
Prepare the shrimp: Peel and devein the shrimp, rinse well, and drain.

Stir-fry the soaked Pad Thai noodles gently until combined.

Push the noodles to one side of the pan and crack an egg into the empty space.

Lightly scramble the egg. When it starts to set, mix the noodles and egg together. Set aside.

To wrap with egg: Crack an egg into a bowl and beat well. Heat a pan with a little oil.

Once hot, pour out any excess oil, then pour the beaten egg into the pan, swirling to make a thin omelet. Place the cooked Pad Thai mixture in the center, then fold the edges of the egg over to wrap.

To serve: Place on a plate and serve with cucumber, lime wedges, garlic chives, bean sprouts, and crushed peanuts.