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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A wonderful, lightly stir-fried pad Thai. After many revisions, this is what I finally came up with! Can be made will chicken, pork, beef, or shrimp. Enjoy! Ingredients:
hot water to cover |
1 (12 ounce) package dried rice noodles |
1/4 cup rice vinegar |
1/4 cup fish sauce |
1/2 lime, juiced |
2 tablespoons soy sauce |
2 teaspoons white sugar |
1/8 teaspoon tamarind paste |
1 tablespoon paprika |
1 teaspoon ground cayenne pepper |
1 tablespoon vegetable oil |
2 eggs, beaten |
1 tablespoon vegetable oil |
1 bunch green onions, chopped |
3 cloves garlic, minced |
1 (8 ounce) container tofu, drained and cubed |
1 cup bean sprouts |
1/2 cup coarsely chopped dry roasted peanuts |
Directions:
1. Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.
2. Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.
3. Mix paprika and cayenne pepper in a small bowl.
4. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir eggs in the hot oil until lightly cooked. Transfer eggs to a bowl.
5. Heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Cook and stir green onions and garlic together quickly, about 10 seconds.
6. Stir tofu and paprika mixture into green onion mixture; toss to combine.
7. Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.
8. Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.
9. Garnish with crushed peanuts.
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