Pad Thai (asian Stir-fried Noodles)

4 Servings
100% would make this recipe for Pad Thai (asian Stir-fried Noodles) again.

This signature dish of Thailand just might seduce you and your family with its sweet, sour and salty flavors.

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Pad Thai (asian Stir-fried Noodles) Ingredients

1/4 cup fish sauce	4 ounces baked or fried tofu cut into 1/4" x 1" squares (about 1 cup)
1/4 cup light brown sugar packed	2 large eggs lightly beaten, optional
1/3 cup rice vinegar or distilled white vinegar	1/2 cup chopped scallions (green parts only, cut into 1-inch lengths)
1 teaspoon paprika	1/2 cup chopped roasted peanuts plus additional for garnish
7 ounces (1/2-inch-wide) dried rice noodles	3 cups bean sprouts plus additional for garnish
3 Tablespoon vegetable oil	1/2 cup sliced red pepper
1 garlic clove minced	1 lime, cut into wedges
1 pound medium shrimp shelled and deveined

Instructions for Pad Thai (asian Stir-fried Noodles)

Stir together all the sauce ingredients until the sugar is dissolved. Meanwhile, soak the noodles in warm water to cover, about 30 minutes or until softened; drain.

Heat the oil in a wok or large skillet over high heat until hot but not smoking. Add the garlic and saut?, stirring, about 20 seconds, just until fragrant. Add the shrimp and cook, stirring, about 2 minutes, until pink and not quite cooked through. Stir in the noodles until coated with the oil.

Add the sauce to the noodles and cook, stirring occasionally, 5 to 7 minutes, or until the liquid is absorbed; add water if necessary to soften the noodles. Stir in the tofu.

If using the eggs, create a well in the center of the wok by pulling the noodles to the side. Add the eggs and cook, stirring, until firm. Stir in the scallions, peanuts and bean sprouts; blend well and heat through. Transfer the noodles to a serving platter and garnish with the red pepper, bean sprouts, peanuts and lime.

For a healthier version: Reduce the fish sauce and brown sugar to 2 tablespoons each. Cut the vegetable oil to 1 tablespoon, and use only baked tofu. If using eggs, substitute one egg white for one of the eggs. Use dry roasted peanuts, and reduce to 1/4 cup.

Recommended ingredients: Fish sauce and tofu are available at most supermarkets, specialty stores and health food stores.

Main Ingredient: ShrimpCuisine: Thai

Ingredient Insight - look inside this recipe

Stir Fry Main Dish Shrimp Thai

for flavor and categorization

Nutritional information (using baked tofu and without eggs): 599 calories, 23 grams fat, 3 grams saturated fat, 1688 mg sodium, 64 grams carbohydrate, 33 grams protein [I posted this recipe.]