With a little prep, chef Andy Ricker's classic pad Thai is the easy noodle stir fry you need.
1 Tbsp. chopped roasted, unsalted peanuts, plus more for toppingRaw cane sugarMake the sauce: In a small bowl, add the tamarind water, the prepared syrup, and the fish sauce, and stir well to combine.
In a small bowl, add the dried shrimp and enough cold water to cover them by 1 inch. Let soak for 10 minutes, then drain, briefly rinse, and pat dry.
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