Ingredients CardPad Thai2 servings Pad Thai Sauce 1.25 ozpalm sugar, chopped and tightly packed3 tbspwater2 tbspfish sauce3 tbsp to ¼ cupThai cooking tamarind (tamarind paste) Pad Thai 4 ozdried rice noodles, medium width2 tbspdried shrimp, medium size, roughly chopped3 clovesgarlic, chopped¼ cupshallots, roughly chopped3 ozpressed tofu, cut into small pieces3 tbspsweet preserved radish, finely choppeddried chili flakes, to taste3 tbspvegetable oil10medium shrimp, peeled and deveined2eggs4 ozbean sprouts, loosely packed, plus extra for serving2.5 ozgarlic chives, 7 to 10 stalks, cut into 5 cm lengths¼ cuproasted peanuts, roughly chopped1lime, 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)
