Ingredients CardPad Thai6 servings Pad Thai Sauce 105 gpalm sugar, chopped and tightly packed135 mlwater89 mlfish sauce135 to 175 mlThai cooking tamarind (tamarind paste) Pad Thai 345 gdried rice noodles, medium width89 mldried shrimp, medium size, roughly chopped9 clovesgarlic, chopped175 mlshallots, roughly chopped255 gpressed tofu, cut into small pieces135 mlsweet preserved radish, finely choppeddried chili flakes, to taste135 mlvegetable oil30medium shrimp, peeled and deveined6eggs360 gbean sprouts, loosely packed, plus extra for serving210 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths175 mlroasted peanuts, roughly chopped3lime, 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)
