LOCATION: Recipes >> Asian >> Pad Thai 08
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Pad Thai 08
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Veg Pad Thai (Serves 4)
1 pkg. Thai stir-fry noodles (1/2 lb.)
1 Tbsp sesame oil
3 cloves garlic, finely chopped
1 egg, beaten
1/2 lb. shrimp, peeled & deveined
1 pkg. extra firm tofu
3 Tbsp rice vinegar
3 Tbsp fish sauce
2 Tbsp brown sugar
1 tsp. chile paste
1 cup bean sprouts
1/4 cup chopped fresh cilantro
4 Tbsp chopped unsalted roasted peanuts
lime wedges
Soak noodles in warm water for 20 minutes to soften. Heat oil in
wok and stir-fry garlic for 30 seconds. Add egg and stir-fry until
scrambled. Add shrimp and stir-fry 2 additional minutes. Add tofu
and stir-fry 2-3 more minutes. Drain noodles and add to wok, along
with rice vinegar, fish sauce, brown sugar and chile paste. Continue
to stir-fry while tossing ingredients until cooked through, about
2-3 more minutes. Divide onto individual plates and garnish with
bean sprouts, cilantro, peanuts, and lime wedges.
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