Pad Thai

by Leo Hartmann

2 servings

Pad Thai Sauce

• 35 gpalm sugar, chopped and tightly packed
• ≈ 44 gwater
• ≈ 36 gfish sauce
• 45 to 60 gThai cooking tamarind (tamarind paste)

Pad Thai

• 115 gdried rice noodles, medium width
• ≈ 14 gdried shrimp, medium size
• ≈ 9 ggarlic
• ≈ 40 gshallots
• 85 gpressed tofu
• ≈ 27 gsweet preserved radish
• dried chili flakes
• ≈ 41 gvegetable oil
• 120 gmedium shrimp, peeled and deveined
• ≈ 100 geggs
• 120 gbean sprouts, loosely packed
• 70 ggarlic chives
• ≈ 36 groasted peanuts
• ≈ 67 glime, cut into wedges