Pad Thai
by Leo Hartmann
2 servings
Pad Thai Sauce
- 35 gpalm sugar, chopped and tightly packed
- 44 mlwater
- 30 mlfish sauce
- 44 to 59 mlThai cooking tamarind (tamarind paste)
Pad Thai
- 115 gdried rice noodles, medium width
- 30 mldried shrimp, medium size
- 3 clovesgarlic
- 59 mlshallots
- 85 gpressed tofu
- 44 mlsweet preserved radish
- dried chili flakes
- 44 mlvegetable oil
- 10medium shrimp, peeled and deveined
- 2eggs
- 120 gbean sprouts, loosely packed
- 70 ggarlic chives
- 59 mlroasted peanuts
- 1lime, cut into wedges