Shrimp and tofu pad thaiSubmitted by: ZILLYONS
IntroductionPad thai, adapted from Nancie McDermott's Quick & Easy Thai, for my family's logging purposes Pad thai, adapted from Nancie McDermott's Quick & Easy Thai, for my family's logging purposes
1/4 lb dried rice noodles, covered in boiling water 5 minutes, then drained & rinsed
2.5 Tbsp vegetable oil
3 cloves garlic, chopped
8 oz extra-firm tofu
1.5 Tbsp fish sauce
1 Tbsp soy sauce
1 Tbsp sugar
1 tsp ketchup
1 egg, beaten
3 green onions, chopped
2 c bean sprouts
1/4 c peanuts, chopped
2 Tbsp lime juice
Cook tofu in 2 Tbsp oil until brown. Scoop out of the oil & reserve tofu.
Return oil to heat, add garlic & shrimp, saute 2 minutes or until shrimp are cooked. Add noodles & toss. Add sauce, cook 2 minutes, heating everything through. Push everything to the side, add remaining oil. Pour in egg & scramble. Push egg aside. Stir-fry green onion & half of sprouts. Mix everything together, then add peanuts & lime juice. Serve with lime wedges & extra bean sprouts.
Serving Size: Makes 4 1c servings
Number of Servings: 4
Recipe submitted by SparkPeople user ZILLYONS.