pad thai

Ingredients

• 1/2 cup rice noodles, wide
• 2 tablespoons vegetable oil
• 1/2 cup shrimp, peeled and deveined
• 1/4 cup firm tofu, cubed
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 1/2 cup bean sprouts
• 2 eggs, lightly beaten
• 1/4 cup Pad Thai sauce (recipe below)
• 1/4 cup chopped peanuts, for garnish
• 2 green onions, chopped, for garnish

Instructions

1. Cook the rice noodles according to package directions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add shrimp and tofu to the skillet and cook until shrimp is pink and tofu is lightly browned, about 3-5 minutes.
4. Add garlic and shallot and cook for 1 minute more.
5. Push the ingredients to one side of the skillet and pour in the beaten eggs. Scramble the eggs.
6. Add the cooked rice noodles to the skillet and toss to combine with the eggs and tofu.
7. Pour in the Pad Thai sauce and toss until the noodles are evenly coated.
8. Add the bean sprouts and toss briefly to wilt.
9. Serve immediately, garnished with chopped peanuts and green onions.

Notes

• For best results, use a wok to maintain high heat and stir-fry quickly.
• Prepare all ingredients before starting to cook (mise en place).
• Don't overcook the bean sprouts – they should still have a bit of crunch.
• If you don't have Pad Thai sauce, you can make your own with tamarind paste, fish sauce, palm sugar, and lime juice.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.