Shrimp Pad Thai
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
230 g
Rice Noodle (flat)110 g
Firm Tofu (cubed)2 cloves
Garlic (minced)1 cup
Fish Sauce3 tbsps
Brown Sugar1 cup
Bean SproutsDirections:
1
Noodles: Soften in water according to directions on package - normally 30 to 45 minutes in cool water
2
Drain and set aside
3
Pad Thai: Heat wok over high heat, add 2 tablespoons of the oil
4
When the oil is shimmering, add the basil and fry until crisp
5
Transfer the basil to a paper towel
6
Meanwhile, add 1 tablespoon of oil to wok, then add shrimp and tofu and stir-fry until the shrimp begins to become opaque, about 2 minutes
7
Add the eggs and scramble quickly
8
Transfer the mixture to a plate and wipe out the wok with a clean, dry cloth
9
Heat the wok and add the remaining 2 tablespoons of oil
10
When the oil is hot, add the garlic and habenero pepper and cook for 20 seconds
11
Add the fish sauce and brown sugar and heat through
12
Add the noodles and toss until the noodles have absorbed most of the sauce
13
Add peanuts, bean sprouts and reserved tofu, shrimp, and eggs and toss
14
Transfer mixture on a serving platter
15
Garnish with lime, basil and mint