Pad Thai

I love Pad Thai. Probably more than I should. It’s such a simple dish, but so delicious! You can buy many premade sauces and pastes and powders at any large grocery store, but of course I have to try everything from scratch at least once. I am very pleased with how dinner turned it tonight and I know it’s going to be a household favorite! I love shrimp and tofu in my Pad Thai, but you can include chicken, pork, or just vegetables if you like. Hope you enjoy as much as we did!

Pad Thai
Prep time: 10 min
Cook time: 20-40 min
Serves 2-4

1 package stir fry rice noodles (thin)
1lb shrimp, peeled and deveined, detailed
1 package extra firm tofu
2 bell peppers, chopped
2 shallots, finely chopped
1/2 cup peanuts
4 cloves garlic, minced
1/2 cup fish sauce
3 tbsp white sugar
1 tsp dried red chili flakes
Black pepper
1-2 tsp lime juice
1 egg, scrambled
Bean sprouts, optional

Soak noodles in room temperature water until soft, throughout prep time.

Cut tofu into bite-sized chunks. For extra delicious crispy tofu, fry in butter or margarine over medium high heat and fry until brown and crispy on all sides. Set aside.

Sauté peanuts over medium heat in a large wok or deep pot until lightly roasted. Set aside.

Combine fish sauce, sugar, chili flakes, black pepper and lime juice in a small dish.

Sauté bell peppers, shallots, and garlic over medium heat until soft. Add peanuts, tofu and shrimp. Add noodles and sauce mixture. Cover and let noodles finish cooking by absorbing the sauce. Add water if needed, but try not to dilute the flavor too much. Push noodles aside in pan to make room for the egg in the middle, and cook (scrambled; if you’d prefer you can cook it separately and add it in later). Mix it all together, and serve with fresh bean sprouts.

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Original recipe found here: click here.

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