Pad Thai

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subheading: FOR THE SAUCE:

1 cup tamarind juice or concentrate (see headnote)

1 cup palm sugar (may substitute light brown sugar)

1 cup water

½ cup fish sauce

2 teaspoons fine sea salt

subheading: FOR THE DISH:

4 ounces medium-width dried rice noodles (about ⅛ inch)

4 to 5 tablespoons vegetable oil

1 teaspoon minced garlic

8 fresh or frozen/defrosted shrimp (21- to 25-count), deveined; peeled with tails on, if desired

1 tablespoon dried shrimp, finely chopped (optional; see headnote)

1 tablespoon sweet preserved radish (see headnote)

3 ½ ounces red pressed tofu, sliced thin into ½-inch-long pieces (see headnote; optional)

2 large eggs, lightly beaten

¼ to ½ teaspoon crushed red pepper flakes (see headnote)

2 tablespoons finely chopped roasted unsalted peanuts (about ½ ounce)

½ cup thinly sliced scallions or garlic chives

2 cups fresh bean sprouts, rinsed and drained

Lime wedges, for serving

Note: Ingredients may have been altered from the original.

Directions at getpocket.com

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