Shrimp Phad Thai
By
Kathy D
@LifeIsGoodkd
6
A yummy recipe for phad Thai with shrimp and tofu. Try it, you'll like it! From the Food Network Kitchens cookbook. Enjoy!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
4 ozmedium=thick flat rice noodles
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2 Tbspplus 1 t. sugar
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2 Tbspplus 1 t. fish sauce
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2 Tbsprice vinegar
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1/4 cpeanut oil, divided
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2 largeeggs, beaten with a pinch of salt
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12 ozpeeled and deveined medium shrimp
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3/4 tspcrushed red pepper flakes, divided
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·kosher salt, to taste
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4 clovegarlic, chopped
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2shallots, thinly sliced
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1 ccubed firm tofu (about 6 ozs)
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5scallions (white and green parts), 3 cut into 1/2-inch pieces; 2 chopped
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1 1/4 cmung bean sprouts, divided
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1/3 csalted, roasted peanuts, chopped, plus additional for garnish
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·lime wedges
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·sriracha sauce
How to Make Shrimp Phad Thai
- 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.
- 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.
- 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.
- 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.
- 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.
