Pad Thai | Dinners | Umami

Ingredients

• For the Rice Noodles:
• 4 ounces (112 g) pork shoulder, sliced very thinly into roughly 1- by 1 1/2-inch pieces (1/2 cup) (see notes)
• 2 teaspoons (10 ml) fish sauce
• Pinch of granulated sugar
• 2 tablespoons (40 g) palm sugar
• 2 tablespoons (35 g) tamarind concentrate (see notes)
• 2 tablespoons plus 1 teaspoon (35 ml) fish sauce
• 2 tablespoons plus 1 teaspoon (35 ml) neutral oil such as canola oil
• Marinated pork, from above
• 1/2 cup (70 g) pressed tofu, cut into 1- by 1/2- by 1/4-inch pieces
• 2 packed tablespoons (25 g) sweet preserved radish
• 2 tablespoons (10 g) small or medium dried shrimp
• 1 small Asian shallot (20 g), cut into 1/4-inch dice
• 1 large egg
• Rehydrated rice noodles, from above
• Sauce, from above
• 1 tablespoon plus 2 teaspoons (25 g) water, plus more as needed
• 1 1/2 ounces (40 g) Chinese flat garlic chives, cut into 1 1/2–inch pieces (1 cup), divided
• 2 cups (80 g) mung bean sprouts, divided
• 3 tablespoons (25 g) crushed unsalted dry-roasted peanuts, plus more for serving
• Lime wedges, for serving
• Thai chile powder, for serving
• Fish sauce, for serving