Shrimp Phad Thai (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
4 ounces medium-thick flat rice noodles |
2 tablespoons plus 1 teaspoon sugar |
2 tablespoons plus 1 teaspoon fish sauce |
2 tablespoons rice vinegar |
1/4 cup peanut oil |
2 large eggs, beaten with a pinch salt |
12 ounces peeled and de-veined medium shrimp |
3/4 teaspoon crushed red pepper flakes |
kosher salt |
4 cloves garlic, chopped |
2 shallots, thinly sliced |
1 cup cubed firm tofu (about 6 ounces) |
5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped |
11/4 cups mung bean sprouts |
1/3 cup salted roasted peanuts, chopped, plus additional for garnish |
lime wedges |
sriracha sauce |
Directions:
1. 1. Place noodles in a medium bowl, add enough hot water to cover, and soak until tender, about 30 minutes. Drain and set aside.
2. 2. Whisk sugar with fish sauce and vinegar in a small bowl. Set aside
3. Heat a large skillet over medium heat until hot and add 1 tablespoon of peanut oil. Pour eggs evenly into skillet; cook until set, about 45 seconds. Remove and chop into 1/2 inch pieces. Set aside.
4. 3. Heat 1 tablespoon more peanut oil in skillet over high heat. Add shrimp and season with 1/2 teaspoon of pepper flakes and salt to taste. Stir-fry shrimp until pink and cooked through, about 11/2 minutes. Transfer to a plate.
5. 4. Heat remaining 2 tablespoons peanut oil over high heat. Add garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add tofu; cook about 2 minutes more. Add noodles, toss to coat, and cook 1 minute. Add fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts, and 13 cup peanuts; toss until hot. Divide Phad Thai among plates and top with remaining 14 cup sprouts, additional peanuts, and chopped scallions. Serve immediately with lime wedges and Sriracha.
6. Calories: 367
7. Total Fat: 20 grams
8. Saturated Fat: 3 grams
9. Total Carbohydrate: 27 grams
10. Protein: 22 grams
11. Sodium: 1074 milligrams
12. Cholesterol: 157 milligrams
13. Fiber: 1.5 grams
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