Pad Thai
Ingredients
- 1/2 cup tamarind juice
- 1/2 cup Thai palm sugar
- 1/2 cup Thai fish sauce
- 1 tablespoon ground chili powder
- Vegetable oil, for cooking
- 30 large shrimp, peeled and deveined
- 1 (6.7-ounce) package sponge fried tofu, divided into 6 equal portions, each portion thinly sliced
- 1 (16-ounce) bag dried rice stick noodles
- 3 cloves garlic, chopped
- 1/4 cup plus 2 tablespoons prepared pickled turnips, chopped
- 6 cups bean sprouts
- 3 cups fresh flat-leaf garlic chives or scallions, dark-green parts only, cut into 2-inch pieces
- 1 cup chopped roasted unsalted peanuts, for serving
- Lime wedges, for serving
Instructions
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