Pad Thai
by Leo Hartmann
4 servings
Pad Thai Sauce
- 70 gpalm sugar, chopped and tightly packed
- 89 mlwater
- 59 mlfish sauce
- 89 to 120 mlThai cooking tamarind (tamarind paste)
Pad Thai
- 230 gdried rice noodles, medium width
- 59 mldried shrimp, medium size
- 6 clovesgarlic
- 120 mlshallots
- 170 gpressed tofu
- 89 mlsweet preserved radish
- dried chili flakes
- 89 mlvegetable oil
- 20medium shrimp, peeled and deveined
- 4eggs
- 240 gbean sprouts, loosely packed
- 140 ggarlic chives
- 120 mlroasted peanuts
- 2lime, cut into wedges