Pad Thai with Pork and Shrimp
By Chef Andy Ricker

Recipe Pad thai 640x630


Thai Tamarind Water 1 cup
Palm Sugar Syrup 3⁄4 cup
Kin Dee Superior Fish Sauce, plus more for serving 1⁄2 cup
Wide sen lek (semi-dried, flat rice noodles) 2 cups (4 oz.)
Medium dried shrimp 1 Tbsp. plus 1 tsp.
Lard or canola oil 2 Tbsp.
Medium fresh shrimp, peeled and deveined 4 (2 oz.)
Ground pork 3 Tbsp. (11/2 oz.)
Large egg, at room temperature 1
Unflavored pressed (extra-firm) tofu, sliced 1/4-inch thick 1⁄4 cup (11/4 oz.)
Shredded Thai salted radish, soaked in cold water for 10 minutes, rinsed, and drained well 2 Tbsp.
Lightly packed soybean sprouts, plus more for serving 1 cup
Fresh garlic chives, sliced into 11/2-inch lengths, plus more for topping 1⁄4 cup
Chopped roasted, unsalted peanuts, plus more for topping 1 Tbsp.
Download Catalog