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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you can find salted radish at your local Asian market, do include a bit of it chopped here, as it adds a piquant flavor that's simply irresistible. Ingredients:
6 ounces uncooked flat rice noodles (pad thai noodles) |
1/4 cup rice vinegar |
4 teaspoons sugar, divided |
2 tablespoons very thinly sliced banana pepper |
3 ounces extra-firm tofu, cut into thin strips |
1 tablespoon fresh lime juice |
1 tablespoon water |
1 tablespoon lower-sodium soy sauce |
1 tablespoon fish sauce |
2 large eggs, lightly beaten |
1/8 teaspoon salt |
3 tablespoons peanut oil, divided |
3 garlic cloves, minced |
1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips |
4 cups fresh bean sprouts, divided |
3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces |
1 tablespoon small dried shrimp |
1/4 cup unsalted, dry-roasted peanuts, chopped |
1/4 cup cilantro leaves |
Directions:
1. Prepare the noodles according to package directions; drain.
2. Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.
3. Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
4. Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.
5. Heat a large wok over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.
6. Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.
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