Pad Thai
by Leo Hartmann
6 servings
Pad Thai Sauce
- 105 gpalm sugar, chopped and tightly packed
- 135 mlwater
- 89 mlfish sauce
- 135 to 175 mlThai cooking tamarind (tamarind paste)
Pad Thai
- 345 gdried rice noodles, medium width
- 89 mldried shrimp, medium size
- 9 clovesgarlic
- 175 mlshallots
- 255 gpressed tofu
- 135 mlsweet preserved radish
- dried chili flakes
- 135 mlvegetable oil
- 30medium shrimp, peeled and deveined
- 6eggs
- 360 gbean sprouts, loosely packed
- 210 ggarlic chives
- 175 mlroasted peanuts
- 3lime, cut into wedges