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Pad Thai

Ingredients

• Shrimp and Sauce
• 1 tablespoon medium-size dried shrimp, rinsed and patted dry
• 3 tablespoons Naam Makham (Tamarind water)
• 2 tablespoons plus 3/4 teaspoon Naam Cheuam Naam Taan Piip (Palm sugar simple syrup)
• 1 1/2 tablespoons Thai fish sauce
• Stir-Fry
• 4 ounces (about 2 cups, tightly packed) semi-dried thin, flat rice noodles (sometimes labeled “phat thai”), see note
• 2 tablespoons rendered pork fat or vegetable oil
• 1 large egg, at room temperature
• 1 1/4 ounces unflavored pressed tofu (firmer than “extra firm”), cut into small pieces (about 1 inch long, 1/2 inch wide, and 1/4 inch thick), about 1/4 cup
• 1 tablespoon shredded salted radish, soaked in water 10 minutes then drained
• 2 ounces bean sprouts (about 1 cup, lightly packed)
• 2 ounces medium shrimp, (about 4), shelled and deveined
• 1/4 cup very coarsely chopped (about 1-inch lengths) garlic chives, plus a pinch or two for finishing
• 2 generous tablespoons coarsely chopped unsalted roasted peanuts
• To Serve Alongside
• 2 small lime wedges (preferably from a Key lime)
• Fish sauce
• Granulated sugar
• Phrik Naam Som (Vinegar-soaked chiles)
• Phrik Phon Khua (Toasted-chile powder)

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