Ingredients CardPad Thai1 serving Pad Thai Sauce 18 gpalm sugar, chopped and tightly packed22 mlwater15 mlfish sauce22 to 30 mlThai cooking tamarind (tamarind paste) Pad Thai 58 gdried rice noodles, medium width15 mldried shrimp, medium size, roughly chopped1 ½ clovesgarlic, chopped30 mlshallots, roughly chopped43 gpressed tofu, cut into small pieces22 mlsweet preserved radish, finely choppeddried chili flakes, to taste22 mlvegetable oil5medium shrimp, peeled and deveined1eggs60 gbean sprouts, loosely packed, plus extra for serving35 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths30 mlroasted peanuts, roughly chopped½lime, cut into wedges Safety: Shellfish should reach 63 °C (145 °F) at the centre. (USDA FSIS)Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
