The Only Pad Thai Recipe You’ll Ever Need

eater.com

Wayne

subheading: Pad Thai Sauce:

4 tbsp (60 ml) Thai fish sauce

3 tbsp (45 ml) bottled tamarind paste

1 tbsp (15 ml) lime juice

1 tbsp (15 ml) rice vinegar

4 tbsp (50 g) sugar

subheading: Pad Thai:

2 tbsp (30 ml) vegetable oil

2 cloves garlic, minced

2 tbsp (30 g) packaged shredded sweetened radish

1 tsp dried shrimp

½ cup (95 g) sliced baked tofu

2 eggs

½ cup (95 g) thin strips of chicken breast or thigh

10 large shrimp, peeled and cleaned

3 cups (750 g) medium rice sticks, soaked

2 tsp (10 g) paprika

3 green onions cut into 3" (8-cm) julienne

¼ cup (50 g) chopped dry-roasted unsalted peanuts, divided

1 cup (240 g) bean sprouts

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