Pad Thai
by Leo Hartmann
1 serving
Pad Thai Sauce
- 18 gpalm sugar, chopped and tightly packed
- 1 ½ tbspwater
- 1 tbspfish sauce
- 1 ½ to 2 tbspThai cooking tamarind (tamarind paste)
Pad Thai
- 58 gdried rice noodles, medium width
- 1 tbspdried shrimp, medium size
- 1 ½ clovesgarlic
- ⅛ cupshallots
- 43 gpressed tofu
- 1 ½ tbspsweet preserved radish
- dried chili flakes
- 1 ½ tbspvegetable oil
- 5medium shrimp, peeled and deveined
- 1eggs
- 60 gbean sprouts, loosely packed
- 35 ggarlic chives
- ⅛ cuproasted peanuts
- ½lime, cut into wedges