Pad Thai (Stir-Fried Noodles) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1/2 pound dry rice noodles, preferably 1/4 inch wide |
3 tablespoons canola oil |
3 large garlic cloves, minced |
1/2 pound cleaned and peeled shrimp, cut lengthwise in half |
1 pound extra-firm tofu, cubed |
2 large eggs, lightly beaten |
1/4 cup fish sauce |
1/4 cup rice vinegar |
2 tablespoons brown sugar |
2 teaspoons paprika |
6 scallions, cut into 2-inch pieces |
2 cups bean sprouts |
1 small red bell pepper, seeded and slivered |
1/4 cup peanuts, chopped |
1 lime, cut into wedges |
Directions:
1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.
2. In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.
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