Authentic Pad Thai Recipe

• 35 g palm sugar, chopped (3 Tbsp tightly packed)
• 3 Tbsp (45 ml) water
• 3-4 Tbsp Thai cooking tamarind (see note 1, and also see how to make tamarind paste from pulp)
• 2 Tbsp good fish sauce (how to choose good fish sauce)
• 4oz (115g) dry rice noodles, medium size, soak in room temp water for 1 hour (see note 2)
• 2 Tbsp dried shrimp, medium size, roughly chopped
• 3 cloves garlic, chopped
• ¼ cup roughly chopped shallots
• 3 oz (85 g) pressed tofu, cut into small pieces
• 3 Tbsp finely chopped SWEET preserved daikon radish (see note 3)
• Dried chili flakes, to taste (optional)
• 3 Tbsp (45 ml) vegetable oil
• 10 medium sized shrimp, or as many as you like (to sub other protein, see note 4)
• 2 eggs
• 2 ½ cups (120 g)bean sprouts, loosely packed
• 7-10 stalks (70 g) garlic chives, cut into 2” pieces
• ¼ cup roasted peanuts, roughly chopped
• 1 lime
• Garnishes and condiments for serving: chili flakes, roasted peanuts, bean sprouts and garlic chives.

Directions