Pad Thai

by Leo Hartmann

1 serving

Pad Thai Sauce

• 18 gpalm sugar, chopped and tightly packed
• ≈ 22 gwater
• ≈ 18 gfish sauce
• 23 to 30 gThai cooking tamarind (tamarind paste)

Pad Thai

• 58 gdried rice noodles, medium width
• ≈ 7 gdried shrimp, medium size
• ≈ 4.5 ggarlic
• ≈ 20 gshallots
• 43 gpressed tofu
• ≈ 13 gsweet preserved radish
• dried chili flakes
• ≈ 20 gvegetable oil
• 60 gmedium shrimp, peeled and deveined
• ≈ 50 geggs
• 60 gbean sprouts, loosely packed
• 35 ggarlic chives
• ≈ 18 groasted peanuts
• ≈ 34 glime, cut into wedges