Pad Thai - Thai Chef School

Ingredients

• 150 grams Shrimp, peeled and deveined
• 1/4 Cup Firm tofu, cubed
• 100 grams Fresh rice noodles
• 2 tbsp Pickled radish, chopped
• 2 tbsp Shallots, chopped
• 1-2 Eggs (2 if wrapping the dish in an egg)
• 1 tbsp Dried shrimp
• 1/2 Cup Bean sprouts (half in the dish, half on the side)
• 2 Stalks Chives
• 1 tbsp Sugar (on the side)
• 1 tbsp Crushed red peppers (on the side)
• 1 tbsp Crushed peanuts (on the side)
• 1/2 Lime (on the side)
• 1/4 Cup Water
• 2 tbsp Cooking oil
• 2 tbsp Palm sugar
• 2 tbsp Tamarind paste
• 1 tbsp Fish sauce
• 1 tsp Chili paste (homemade)