Ingredients CardPad Thai4 servings Pad Thai Sauce 70 gpalm sugar, chopped and tightly packed≈ 89 gwater≈ 72 gfish sauce90 to 120 gThai cooking tamarind (tamarind paste) Pad Thai 230 gdried rice noodles, medium width≈ 28 gdried shrimp, medium size, roughly chopped≈ 18 ggarlic, chopped≈ 80 gshallots, roughly chopped170 gpressed tofu, cut into small pieces≈ 53 gsweet preserved radish, finely choppeddried chili flakes, to taste≈ 82 gvegetable oil240 gmedium shrimp, peeled and deveined≈ 200 geggs240 gbean sprouts, loosely packed, plus extra for serving140 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths≈ 73 groasted peanuts, roughly chopped≈ 135 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)
