Pad Thai

by Leo Hartmann

2 servings

Pad Thai Sauce

• 35 gpalm sugar, chopped and tightly packed
• 3 tbspwater
• 2 tbspfish sauce
• 3 to 4 tbspThai cooking tamarind (tamarind paste)

Pad Thai

• 115 gdried rice noodles, medium width
• 2 tbspdried shrimp, medium size
• 3 clovesgarlic
• ¼ cupshallots
• 85 gpressed tofu
• 3 tbspsweet preserved radish
• dried chili flakes
• 3 tbspvegetable oil
• 10medium shrimp, peeled and deveined
• 2eggs
• 120 gbean sprouts, loosely packed
• 70 ggarlic chives
• ¼ cuproasted peanuts
• 1lime, cut into wedges