Ingredients CardPad Thai1 serving Pad Thai Sauce 18 gpalm sugar, chopped and tightly packed1 ½ tbspwater1 tbspfish sauce1 ½ to 2 tbspThai cooking tamarind (tamarind paste) Pad Thai 58 gdried rice noodles, medium width1 tbspdried shrimp, medium size, roughly chopped1 ½ clovesgarlic, chopped⅛ cupshallots, roughly chopped43 gpressed tofu, cut into small pieces1 ½ tbspsweet preserved radish, finely choppeddried chili flakes, to taste1 ½ tbspvegetable oil5medium shrimp, peeled and deveined1eggs60 gbean sprouts, loosely packed, plus extra for serving35 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths⅛ cuproasted 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)
