Pad Thai 3

Pad Thai 3
 
Servings: 6
Ingredients
  • 6 oz (175 g) rice stick noodles
  • ⅓ cup (75 mL) chili sauce
  • ¼ cup (50 mL) fish sauce
  • ¼ cup (50 mL) lime juice
  • 1 tsp (5 mL) Asian chili paste or hot pepper sauce
  • 2 tbsp (25 mL) vegetable oil
  • 6 cloves garlic, minced
  • 4 shallots (or 1 onion), sliced
  • 1 each sweet green and red pepper, sliced
  • 12 oz (375 g) large shrimp, peeled and deveined
  • 1 egg, lightly beaten
  • 4 oz (125 g) medium tofu, cubed
  • 2 cups (500 mL) bean sprouts
  • 6 green onions, sliced
  • ½ cup (125 mL) chopped fresh coriander
  • ½ cup (125 mL) chopped toasted peanuts
  • Coriander sprigs and lime wedges
Instructions
  1. Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, ½ cup (125 mL) water and chili paste; set aside.
  2. In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.
  3. Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.
  4. Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.

 

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