Pad Thai

by Leo Hartmann

2 servings

Pad Thai Sauce

• 1.25 ozpalm sugar, chopped and tightly packed
• 3 tbspwater
• 2 tbspfish sauce
• 3 tbsp to ¼ cupThai cooking tamarind (tamarind paste)

Pad Thai

• 4 ozdried rice noodles, medium width
• 2 tbspdried shrimp, medium size
• 3 clovesgarlic
• ¼ cupshallots
• 3 ozpressed tofu
• 3 tbspsweet preserved radish
• dried chili flakes
• 3 tbspvegetable oil
• 10medium shrimp, peeled and deveined
• 2eggs
• 4 ozbean sprouts, loosely packed
• 2.5 ozgarlic chives
• ¼ cuproasted peanuts
• 1lime, cut into wedges