- Servings: 4
- 1/2 lb dried thin rice noodles (bahn pho)
- 1-2 jars pad thai sauce (in Asian market)
- 4 tablespoons cooking oil
- 1/3 lb fresh shrimp, shelled and deveined
- 3/4 cup firm pressed tofu, cut into cubes
- 4-5 cloves of garlic, finely chopped
- 3 shallots or half onion thinly sliced
- 3 eggs
- 3 cups fresh bean sprouts
- 2/3 cups chopped unsalted roasted peanuts
- 1 line, cut in wedges
- cilantro sprigs
- 4 green onions, sliced
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.
When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat.
Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden.
Add garlic and stir-fry with the tofu for 15 to 20 seconds.
Follow with the sliced shallots and cook another 15 seconds.
Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok.
Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the pad Thai sauce. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts.
Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.