Pad Thai

by Leo Hartmann

4 servings

Pad Thai Sauce

• 70 gpalm sugar, chopped and tightly packed
• 6 tbspwater
• 4 tbspfish sauce
• 6 to 8 tbspThai cooking tamarind (tamarind paste)

Pad Thai

• 230 gdried rice noodles, medium width
• 4 tbspdried shrimp, medium size
• 6 clovesgarlic
• ½ cupshallots
• 170 gpressed tofu
• 6 tbspsweet preserved radish
• dried chili flakes
• 6 tbspvegetable oil
• 20medium shrimp, peeled and deveined
• 4eggs
• 240 gbean sprouts, loosely packed
• 140 ggarlic chives
• ½ cuproasted peanuts
• 2lime, cut into wedges