shrimp phad thai

Name: Shrimp Phad Thai
Prep time: 25 min
Cook time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 4 ounce(s) medium=thick flat rice noodles; 2 tablespoon(s) plus 1 t. sugar; 2 tablespoon(s) plus 1 t. fish sauce; 2 tablespoon(s) rice vinegar; 1/4 cup(s) peanut oil, divided; 2 large eggs, beaten with a pinch of salt; 12 ounce(s) peeled and deveined medium shrimp; 3/4 teaspoon(s) crushed red pepper flakes, divided; - kosher salt, to taste; 4 clove(s) garlic, chopped; 2 - shallots, thinly sliced; 1 cup(s) cubed firm tofu (about 6 ozs); 5 - scallions (white and green parts), 3 cut into 1/2-inch pieces; 2 chopped; 1 1/4 cup(s) mung bean sprouts, divided; 1/3 cup(s) salted, roasted peanuts, chopped, plus additional for garnish; - lime wedges; - sriracha sauce

(1 RATING)

6 Pinches

Kathy D

Updated on Jun 27, 2016

A yummy recipe for phad Thai with shrimp and tofu. Try it, you'll like it! From the Food Network Kitchens cookbook. Enjoy!

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prep time 25 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

4 ounces medium=thick flat rice noodles
2 tablespoons plus 1 t. sugar
2 tablespoons plus 1 t. fish sauce
2 tablespoons rice vinegar
1/4 cup peanut oil, divided
2 large eggs, beaten with a pinch of salt
12 ounces peeled and deveined medium shrimp
3/4 teaspoon crushed red pepper flakes, divided
- kosher salt, to taste
4 cloves garlic, chopped
2 - shallots, thinly sliced
1 cup cubed firm tofu (about 6 ozs)
5 - scallions (white and green parts), 3 cut into 1/2-inch pieces; 2 chopped
1 1/4 cups mung bean sprouts, divided
1/3 cup salted, roasted peanuts, chopped, plus additional for garnish
- lime wedges
- sriracha sauce

How To Make shrimp phad thai

Step 1

Put the noodles in a bowl and add enough hot water to cover. Soak them until tender, approx. 30 minutes. Drain and set them aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.

Step 2

Heat a large skillet over medium heat until hot and then add 1 T. of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, approx 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
Step 3

Add another 1 T. of the peanut oil to the same skillet and heat over high heat. Add shrimp, 1/2 t. of the pepper flakes, and salt to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
Step 4

Heat the remaining 2 T. of peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 t. red pepper flakes and stir-fry until lightly browned, approx. 1 minute. Add the tofu and cook for about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, approx. 1 minute. Add the fish sauce mixture and the large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 C. of the sprouts, and the 1/3 C. peanuts and toss until it is all hot.
Step 5

Divide the phad Thai among the plates and top with the remaining 1/4 C. sprouts, additional peanuts, and chopped scallions. Serve right away with the lime wedges and Sriracha.
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