Pad Thai
by Leo Hartmann
1 serving
Pad Thai Sauce
- 18 gpalm sugar, chopped and tightly packed
- 22 mlwater
- 15 mlfish sauce
- 22 to 30 mlThai cooking tamarind (tamarind paste)
Pad Thai
- 58 gdried rice noodles, medium width
- 15 mldried shrimp, medium size
- 1 ½ clovesgarlic
- 30 mlshallots
- 43 gpressed tofu
- 22 mlsweet preserved radish
- dried chili flakes
- 22 mlvegetable oil
- 5medium shrimp, peeled and deveined
- 1eggs
- 60 gbean sprouts, loosely packed
- 35 ggarlic chives
- 30 mlroasted peanuts
- ½lime, cut into wedges