Ingredients CardPad Thai4 servings Pad Thai Sauce 2.5 ozpalm sugar, chopped and tightly packed6 tbspwater¼ cupfish sauce6 tbsp to ½ cupThai cooking tamarind (tamarind paste) Pad Thai 8 ozdried rice noodles, medium width¼ cupdried shrimp, medium size, roughly chopped6 clovesgarlic, chopped½ cupshallots, roughly chopped6 ozpressed tofu, cut into small pieces6 tbspsweet preserved radish, finely choppeddried chili flakes, to taste6 tbspvegetable oil20medium shrimp, peeled and deveined4eggs8.5 ozbean sprouts, loosely packed, plus extra for serving5 ozgarlic 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)
