Ingredients CardPad Thai2 servings Pad Thai Sauce 35 gpalm sugar, chopped and tightly packed44 mlwater30 mlfish sauce44 to 59 mlThai cooking tamarind (tamarind paste) Pad Thai 115 gdried rice noodles, medium width30 mldried shrimp, medium size, roughly chopped3 clovesgarlic, chopped59 mlshallots, roughly chopped85 gpressed tofu, cut into small pieces44 mlsweet preserved radish, finely choppeddried chili flakes, to taste44 mlvegetable oil10medium shrimp, peeled and deveined2eggs120 gbean sprouts, loosely packed, plus extra for serving70 ggarlic chives, 7 to 10 stalks, cut into 5 cm lengths59 mlroasted 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)
