Shrimp Phad Thai Serves: 6
4 oz med-thick flat noodles 2 eggs beaten w/pinch of salt 2 shallots, thinly sliced
2 Tbsp + 1 tsp sugar 12 oz peeled shrimp 1 cup cubed firm tofu
2 Tbsp + 1 tsp fish sauce ¾ tsp crushed red pepper 5 scallions
2 Tbsp rice vinegar Kosher salt 1 ¼ cup mung bean sprouts
¼ cup peanut oil 4 garlic cloves, chopped 1/3 cup chopped nuts
1. Put noodles in medium bowl and add enough hot water to cover. Soak until tender about 30 minutes drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl
2. Heat a large skillet over a medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set. Invert eggs onto a cutting board and cut into ½” pieces. Set aside
3. Add another 1 tablespoon of peanut oil to the same skillet and heat over a high heat. Add shrimp, ½ teaspoon of the red pepper flakes and salt to taste. Stir-fry until shrimp are pink and just cooked through, about 1 ½ minutes, transfer to plate
4. Heat remaining peanut oil over high heat. Add garlic, shallots, and remaining red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more.
5. Add noodles and cook, tossing until lightly coated with garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts and 1/3 cup peanuts and toss until hot
6. Divide the phad Thai among plates and top with remaining ¼ cup sprouts, additional peanuts and chopped scallion. Serve immediately with lime wedges and Sriacha
