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Stir-fried rice noodles in tamarind and palm sugar sauce



  • 1 cup grated palm sugar
  • 1 cup water
  • 3/4 cup Tamarind Paste (page 303) or store-bought
  • 1/2 cup Thai oyster sauce
  • 1/4 cup Thai fish sauce
  • 2 tablespoons sweet soy sauce

Pad thai:

  • 3-1/2 ounces (100 grams) plain dried medium instant rice noodles
  • 3 tablespoons sunflower oil
  • 5 fresh or thawed frozen medium shrimp (size 21–25) peeled and deveined
  • 1 teaspoon minced shallots
  • 1/4 cup firm tofu cut into 1/2-inch cubes
  • 1 egg
  • 1 cup beansprouts
  • 1/4 cup Chinese chives cut into 1-1/2-inch pieces
  • 2 tablespoons ground unsalted roasted peanuts
  • 1 lime wedge



  1. Combine all ingredients in a bowl. Set aside.


  1. In a pan over medium heat, stir-fry all ingredients until soft and cooked. Add the sauce, stir, and serve.

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