Pad Thai

by Leo Hartmann

4 servings

Pad Thai Sauce

• 70 gpalm sugar, chopped and tightly packed
• ≈ 89 gwater
• ≈ 72 gfish sauce
• 90 to 120 gThai cooking tamarind (tamarind paste)

Pad Thai

• 230 gdried rice noodles, medium width
• ≈ 28 gdried shrimp, medium size
• ≈ 18 ggarlic
• ≈ 80 gshallots
• 170 gpressed tofu
• ≈ 53 gsweet preserved radish
• dried chili flakes
• ≈ 82 gvegetable oil
• 240 gmedium shrimp, peeled and deveined
• ≈ 200 geggs
• 240 gbean sprouts, loosely packed
• 140 ggarlic chives
• ≈ 73 groasted peanuts
• ≈ 135 glime, cut into wedges