Pad Thai (Stir-Fried Noodles)

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

Ingredients

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

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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