Ingredients CardPad Thai4 servings Pad Thai Sauce 70 gpalm sugar, chopped and tightly packed6 tbspwater4 tbspfish sauce6 to 8 tbspThai cooking tamarind (tamarind paste) Pad Thai 230 gdried rice noodles, medium width4 tbspdried shrimp, medium size, roughly chopped6 clovesgarlic, chopped½ cupshallots, roughly chopped170 gpressed tofu, cut into small pieces6 tbspsweet preserved radish, finely choppeddried chili flakes, to taste6 tbspvegetable oil20medium shrimp, peeled and deveined4eggs240 gbean sprouts, loosely packed, plus extra for serving140 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths½ cuproasted 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)
