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Ingredients
  • 8 ounces dried pad Thai noodles (225g)
  • 8 ounces whole shrimp (225g, with heads on if you can get them)
  • 4 tablespoons oil (divided)
  • ⅔ cup water (160 ml)
  • 3 tablespoons sugar
  • 2 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • white pepper (to taste)
  • ½ block extra firm tofu (cut into thin rectangles)
  • 1 medium shallot (thinly sliced)
  • 3 cloves garlic (sliced)
  • 2 tablespoons salted preserved Chinese turnip (washed in warm water and julienned, optional)
  • 2 cups Chinese garlic chives (cut in inch long pieces)
  • 3 medium eggs (preferably at room temperature)
  • 2 cups mung bean sprouts (washed and drained)
  • 2 tablespoon roasted peanuts (crushed)
  • a handful of cilantro leaves (optional)
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