Ingredients CardPad Thai4 servings Pad Thai Sauce 70 gpalm sugar, chopped and tightly packed89 mlwater59 mlfish sauce89 to 120 mlThai cooking tamarind (tamarind paste) Pad Thai 230 gdried rice noodles, medium width59 mldried shrimp, medium size, roughly chopped6 clovesgarlic, chopped120 mlshallots, roughly chopped170 gpressed tofu, cut into small pieces89 mlsweet preserved radish, finely choppeddried chili flakes, to taste89 mlvegetable oil20medium shrimp, peeled and deveined4eggs240 gbean sprouts, loosely packed, plus extra for serving140 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths120 mlroasted peanuts, roughly chopped2lime, 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)
