Ingredients CardPad Thai1 serving Pad Thai Sauce 0.5 ozpalm sugar, chopped and tightly packed1 ½ tbspwater1 tbspfish sauce1 ½ to 2 tbspThai cooking tamarind (tamarind paste) Pad Thai 2 ozdried rice noodles, medium width1 tbspdried shrimp, medium size, roughly chopped1 ½ clovesgarlic, chopped2 tbspshallots, roughly chopped1.5 ozpressed tofu, cut into small pieces1 ½ tbspsweet preserved radish, finely choppeddried chili flakes, to taste1 ½ tbspvegetable oil5medium shrimp, peeled and deveined1eggs2 ozbean sprouts, loosely packed, plus extra for serving1.25 ozgarlic chives, 7 to 10 stalks, cut into 5 cm lengths2 tbsproasted 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)
