Classic Pad Thai

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1 tablespoon palm sugar, or light brown sugar

2 tablespoons granulated sugar

1 tablespoon fresh lime juice

2 tablespoons white distilled vinegar

1 tablespoon paprika

3 tablespoons fish sauce

2 tablespoons tamarind pulp, softened in 1/4 cup warm water and pushed through a sieve

Salt to taste


3 tablespoons vegetable oil

1 egg

2 teaspoons minced garlic

1 tablespoon chopped salted radishes

2 teaspoons small dried shrimp, soaked in warm water for 15 minutes and drained (optional)

1/4 cup firm tofu, cut into 1/2-inch cubes (optional)

1/2 pound medium-width fresh or dried flat rice noodles (about

1/4 inch thick), soaked in warm water for 20 minutes, drained

1/3 pound fresh shrimp, peeled and deveined

1/4 cup canned low-sodium chicken stock or water

1 teaspoon chile flakes, or to taste

2 green onions, cut into 2-inch lengths

1/4 cup chopped roasted peanuts

2 1/2 cups bean sprouts

1 lime, cut into 4 wedges

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