Ingredients CardPad Thai2 servings Pad Thai Sauce 35 gpalm sugar, chopped and tightly packed≈ 44 gwater≈ 36 gfish sauce45 to 60 gThai cooking tamarind (tamarind paste) Pad Thai 115 gdried rice noodles, medium width≈ 14 gdried shrimp, medium size, roughly chopped≈ 9 ggarlic, chopped≈ 40 gshallots, roughly chopped85 gpressed tofu, cut into small pieces≈ 27 gsweet preserved radish, finely choppeddried chili flakes, to taste≈ 41 gvegetable oil120 gmedium shrimp, peeled and deveined≈ 100 geggs120 gbean sprouts, loosely packed, plus extra for serving70 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths≈ 36 groasted peanuts, roughly chopped≈ 67 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)
