Pad Thai (Stir-Fried Noodles)

Pad Thai (Stir-Fried Noodles)
Photo by David Prince

Ingredients

  • ¼ cup fish sauce
  • 1 pound extra-firm tofu, cubed
  • ½ pound cleaned and peeled shrimp, cut lengthwise in half
  • ½ pound dry rice noodles, preferably 1/4 inch wide
  • 3 large garlic cloves, minced
  • ¼ cup peanuts, chopped
  • 1 lime, cut into wedges
  • + 8 more ingredients
    • ¼ cup rice vinegar
    • 3 tablespoons canola oil
    • 2 large eggs, lightly beaten
    • 2 teaspoons paprika
    • 6 scallions, cut into 2-inch pieces
    • 2 cups bean sprouts
    • 2 tablespoons brown sugar
    • 1 small red bell pepper, seeded and slivered

Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water. In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and o...

View full recipe at My Recipes

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