Pad Thai
by Leo Hartmann
6 servings
Pad Thai Sauce
- 105 gpalm sugar, chopped and tightly packed
- 9 tbspwater
- 6 tbspfish sauce
- 9 to 12 tbspThai cooking tamarind (tamarind paste)
Pad Thai
- 345 gdried rice noodles, medium width
- 6 tbspdried shrimp, medium size
- 9 clovesgarlic
- ¾ cupshallots
- 255 gpressed tofu
- 9 tbspsweet preserved radish
- dried chili flakes
- 9 tbspvegetable oil
- 30medium shrimp, peeled and deveined
- 6eggs
- 360 gbean sprouts, loosely packed
- 210 ggarlic chives
- ¾ cuproasted peanuts
- 3lime, cut into wedges