Heat oil on medium high in sauce pot. Add onion and cook until golden.

Add tamarind paste, palm sugar, and salt.

When palm sugar has dissolved (I helped it along by breaking them up with a wooden utensil), add water and bring to a boil. Set aside

Soak rice noodles in hot water for 10 minutes.

Add oil to large pan on medium high heat, fry the garlic and shrimp until cooked, then add egg until semi solid.

Add soaked rice noodles, stir, and add pad Thai sauce. Make sure the sauce covers the noodles and bring to a boil. Add cabbage and carrots Simmer until cooked, at this point most of the liquid should be evaporated.