Ingredients CardPad Thai6 servings Pad Thai Sauce 105 gpalm sugar, chopped and tightly packed≈ 135 gwater≈ 110 gfish sauce135 to 180 gThai cooking tamarind (tamarind paste) Pad Thai 345 gdried rice noodles, medium width≈ 42 gdried shrimp, medium size, roughly chopped≈ 27 ggarlic, chopped≈ 120 gshallots, roughly chopped255 gpressed tofu, cut into small pieces≈ 80 gsweet preserved radish, finely choppeddried chili flakes, to taste≈ 120 gvegetable oil360 gmedium shrimp, peeled and deveined≈ 300 geggs360 gbean sprouts, loosely packed, plus extra for serving210 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths≈ 110 groasted peanuts, roughly chopped≈ 200 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)
