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Pad Thai Recipe ผัดไทย

Ingredients

• THE SAUCE
• 35 grams palm sugar, finely chopped (about 3 tightly packed tablespoons)
• ¼ cup tamarind paste/concentrate (what is tamarind?, see note)
• 2 Tbsp fish sauce (my recommended fish sauce)
• 3 Tbsp water
• PAD THAI
• 4 ounces dry rice noodles (choose one that is about 2mm wide) (see note)
• 8-10 shrimp, or as many as you’d like, peeled and deveined
• 1 small head shallot, thinly sliced, about 3 Tbsp
• 2 cloves garlic, chopped
• 1 Tbsp dried shrimp, chopped
• 1 pc pressed tofu, cut into small pieces. Simmer in salted water and allow to cool in liquid.
• ½ tsp of chili flakes, or to taste
• A scant ¼ cup of chopped sweet preserved daikon radish (see note)
• 2 eggs
• 2.5 cups bean sprouts
• 1 cup garlic chives, cut into 2” pieces
• ¼ cup chopped roasted peanuts
• 1 lime

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