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shrimp phad thai

(1 rating)
LifeIsGoodkd avatar
Recipe by
Kathy D
@LifeIsGoodkd

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

►
(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For shrimp phad thai

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

How To Make shrimp phad thai

  • 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.
  • 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.
  • 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.
  • 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.
  • 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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