Ingredients CardPad Thai1 serving Pad Thai Sauce 18 gpalm sugar, chopped and tightly packed≈ 22 gwater≈ 18 gfish sauce23 to 30 gThai cooking tamarind (tamarind paste) Pad Thai 58 gdried rice noodles, medium width≈ 7 gdried shrimp, medium size, roughly chopped≈ 4.5 ggarlic, chopped≈ 20 gshallots, roughly chopped43 gpressed tofu, cut into small pieces≈ 13 gsweet preserved radish, finely choppeddried chili flakes, to taste≈ 20 gvegetable oil60 gmedium shrimp, peeled and deveined≈ 50 geggs60 gbean sprouts, loosely packed, plus extra for serving35 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths≈ 18 groasted peanuts, roughly chopped≈ 34 glime, 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)
