Pad Thai

by Leo Hartmann

1 serving

Pad Thai Sauce

• 0.5 ozpalm sugar, chopped and tightly packed
• 1 ½ tbspwater
• 1 tbspfish sauce
• 1 ½ to 2 tbspThai cooking tamarind (tamarind paste)

Pad Thai

• 2 ozdried rice noodles, medium width
• 1 tbspdried shrimp, medium size
• 1 ½ clovesgarlic
• 2 tbspshallots
• 1.5 ozpressed tofu
• 1 ½ tbspsweet preserved radish
• dried chili flakes
• 1 ½ tbspvegetable oil
• 5medium shrimp, peeled and deveined
• 1eggs
• 2 ozbean sprouts, loosely packed
• 1.25 ozgarlic chives
• 2 tbsproasted peanuts
• ½lime, cut into wedges