Pad Thai

by Leo Hartmann

4 servings

Pad Thai Sauce

• 2.5 ozpalm sugar, chopped and tightly packed
• 6 tbspwater
• ¼ cupfish sauce
• 6 tbsp to ½ cupThai cooking tamarind (tamarind paste)

Pad Thai

• 8 ozdried rice noodles, medium width
• ¼ cupdried shrimp, medium size
• 6 clovesgarlic
• ½ cupshallots
• 6 ozpressed tofu
• 6 tbspsweet preserved radish
• dried chili flakes
• 6 tbspvegetable oil
• 20medium shrimp, peeled and deveined
• 4eggs
• 8.5 ozbean sprouts, loosely packed
• 5 ozgarlic chives
• ½ cuproasted peanuts
• 2lime, cut into wedges