Pad Thai | Recipe Cart

Ingredients

• 300 gm (1½ packets) thin dried rice stick noodles
• 60 ml (¼ cup) tamarind purée (see note)
• 90 ml fish sauce, or to taste
• 1½ tbsp light soy sauce
• 30 gm white sugar
• 100 ml peanut oil
• 3 eggs, lightly beaten
• 5 large garlic cloves, finely chopped
• 2 tbsp dried shrimp, soaked in cold water for 5 minutes, then drained well
• 200 gm (3 cups) bean sprouts
• 1 bunch garlic chives, cut into 8cm lengths
• 45 gm (⅓ cup) roasted peanuts, coarsely chopped