Ingredients CardPad Thai6 servings Pad Thai Sauce 105 gpalm sugar, chopped and tightly packed9 tbspwater6 tbspfish sauce9 to 12 tbspThai cooking tamarind (tamarind paste) Pad Thai 345 gdried rice noodles, medium width6 tbspdried shrimp, medium size, roughly chopped9 clovesgarlic, chopped¾ cupshallots, roughly chopped255 gpressed tofu, cut into small pieces9 tbspsweet preserved radish, finely choppeddried chili flakes, to taste9 tbspvegetable oil30medium shrimp, peeled and deveined6eggs360 gbean sprouts, loosely packed, plus extra for serving210 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths¾ cuproasted 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)
