Fried Pad Thai Noodles with Shrimp

Votes: 3

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Fried Pad Thai Noodles with Shrimp - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g of medium-thick flat rice noodles
340 g medium-sized peeled and deveined shrimp
1 tbsp. firm tofu cubes (about 170 g)
2 tbsp. l. plus 1 tsp. Sahara
2 tablespoons plus 1 teaspoon South Asian fish sauce
2 tbsp. l. rice vinegar
1/4 cup peanut butter
2 eggs, beaten with a pinch of salt
3/4 tsp crushed red pepper flakes
Salt
4 chopped cloves of garlic
2 shallots, thinly sliced
5 green onions (white and green parts), 3 cut into 1cm pieces, 2 chopped finer
1 and 1/4 tbsp. mung bean sprouts
1/3 cup chopped roasted salted peanuts, plus more for garnish
For serving: Lime wedges, Sriracha sauce (Thai hot chili sauce)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice noodles, shrimps, tofu, fish sauce, rice vinegar, Peanut butter, Sriracha sauce, eggs, lime, shallots, garlic, red pepper flakes, Peanut

Cooking the dish according to the recipe:

Place the noodles in a medium bowl of hot water (the water should completely cover the noodles). Soak until the noodles are tender, about 30 minutes. Drain. In a small bowl, combine the sugar, fish sauce, and vinegar.
Heat a large skillet over medium heat and add a tablespoon of peanut oil. Pour in the eggs, swirling the pan to create a thin, even layer. Cook until set, about 45 seconds. Transfer the eggs to a cutting board and cut into 1.5 cm (0.5 in) pieces.

Add another 1 tablespoon of peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of pepper flakes, and salt to taste. Cook, stirring, until the shrimp are pink and cooked through, about 1 1/2 minutes. Transfer to a plate.

Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallot, and remaining 1/4 teaspoon red pepper flakes. Cook, stirring, until lightly browned, about 1 minute.

Add the tofu and cook for about 2 minutes more. Add the noodles and cook, stirring, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large chunks of green onion and heat through. Stir in the chopped eggs and shrimp, 1 cup sprouts, and 1/3 cup peanuts until heated through.

Divide the pad thai among bowls and top with the remaining sprouts, peanuts, and sliced green onions. Serve immediately with lime wedges and Sriracha sauce.

Categories:

recipe / Dinner / Main courses / Pasta / Fish and seafood / / Food Network - recipes / Thai cuisine

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