The Sauce
35 g palm sugar, finely chopped (about 6 tightly packed tablespoons)
¼ cup tamarind concentrate
2 tbsp fish sauce
3 tbsp water
Pad Thai
4 ounces dry rice noodles (choose 1 that is about 2mm wide)
9 shrimp, or as many as you’d like, peeled and deveined
1 small head shallot, thinly sliced, about 3 tbsp
2 cloves garlic, chopped
1 tbsp dried shrimp, chopped
1 pc pressed tofu, cut into small pieces (see note)
½ tsp of chili flakes, or to taste
¼ cup of chopped sweet preserved daikon radish
1 lime
