Ready in 40 minutes
This signature dish of Thailand just might seduce you and your family with its sweet, sour and salty flavors.
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 saute, 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.
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
selange 2y agoTried this tonight and it turned out great! :) I felt there was something missing though so we added a bit of soy sauce and it was all good.
mendoza08 3y ago
Megz0309 4y agoThe sauce was good. I used frozen stir fry veg and chicken.
dfinocch 4y agoGreat recipe! I modified it just a bit by using a little less vinegar and adding a tablespoon of tamarind paste.
Asnea525 4y agoLoved it! I made this without the shrimp, and it was still yummy. Added juice from two limes into the dish while still in the wok for an even taste. Thanks for posting this recipe!
Marlinia10 6y agoThere isn't much flavor but is good for the health conscious cookers.
pfdchief 7y agoNutritional 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
kayelem 8y agoNutritional 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.]