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
- Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, ½ cup (125 mL) water and chili paste; set aside.
- 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.
- 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.
- 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.