Ingredients CardPad Thai2 servings Pad Thai Sauce 35 gpalm sugar, chopped and tightly packed3 tbspwater2 tbspfish sauce3 to 4 tbspThai cooking tamarind (tamarind paste) Pad Thai 115 gdried rice noodles, medium width2 tbspdried shrimp, medium size, roughly chopped3 clovesgarlic, chopped¼ cupshallots, roughly chopped85 gpressed tofu, cut into small pieces3 tbspsweet preserved radish, finely choppeddried chili flakes, to taste3 tbspvegetable oil10medium shrimp, peeled and deveined2eggs120 gbean sprouts, loosely packed, plus extra for serving70 ggarlic 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)
