Pad Thai

by Leo Hartmann

6 servings

Pad Thai Sauce

• 3.75 ozpalm sugar, chopped and tightly packed
• 9 tbspwater
• 6 tbspfish sauce
• 9 tbsp to ¾ cupThai cooking tamarind (tamarind paste)

Pad Thai

• 12 ozdried rice noodles, medium width
• 6 tbspdried shrimp, medium size
• 9 clovesgarlic
• ¾ cupshallots
• 9 ozpressed tofu
• 9 tbspsweet preserved radish
• dried chili flakes
• 9 tbspvegetable oil
• 30medium shrimp, peeled and deveined
• 6eggs
• 12.5 ozbean sprouts, loosely packed
• 7.5 ozgarlic chives
• ¾ cuproasted peanuts
• 3lime, cut into wedges