Pad Thai

by Leo Hartmann

6 servings

Pad Thai Sauce

• 105 gpalm sugar, chopped and tightly packed
• ≈ 135 gwater
• ≈ 110 gfish sauce
• 135 to 180 gThai cooking tamarind (tamarind paste)

Pad Thai

• 345 gdried rice noodles, medium width
• ≈ 42 gdried shrimp, medium size
• ≈ 27 ggarlic
• ≈ 120 gshallots
• 255 gpressed tofu
• ≈ 80 gsweet preserved radish
• dried chili flakes
• ≈ 120 gvegetable oil
• 360 gmedium shrimp, peeled and deveined
• ≈ 300 geggs
• 360 gbean sprouts, loosely packed
• 210 ggarlic chives
• ≈ 110 groasted peanuts
• ≈ 200 glime, cut into wedges