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Pad Thai

Andy Ricker
  • minutes
  • Serves 2

INGREDIENTS

6

Shrimp, medium

1 cup

Bean sprouts

2

Lime, wedges

2 tbsp

Peanuts, roasted unsalted

1 tbsp

Preserved shredded radish, sweet

1/2 tsp

Thai chiles, ground dried

1

Egg, large

1 1/2 tbsp

Simple syrup

1 1/2 tbsp

Thai fish sauce

5 oz

Pad thai rice noodles

4

Garlic chives

3 tbsp

Vegetable oil

5 tbsp

Tamarind water

2 tablespoons 1x½x⅛-inch slices pressed tofu (bean curd)