This simple take on Pad Thai can easily go vegetarian by omitting the Shrimp and using a vegan fish sauce. Control the heat by determining the amount the chili peppers you add and how many of their seeds you include, you can always add more spice with chili flakes, but you cannot take out spice! Paired with Blanc 2 this will be a go to weeknight meal for your kitchen!
Serves 6
INGREDIENTS:
- 8 oz dried rice stick noodles
- ½ pound large shrimp
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 4 eggs, whisked
- 1 bunch green onions, ½ chopped fine, ½ sliced on the angle.
- 3-4 red chili peppers, ½ minced, ½ cut in rings, deseeded depending on amount of heat you desire, I leave 1 chili with seeds.
- 4 cloves garlic, minced
- 1 8oz firm tofu, cut into 1/2-inch cubes
- ¼ cup fish sauce
- 1 lemon juiced, approx. ¼ cup
- 2 tb white sugar
- 6 oz Mung Bean sprouts
- ½ cup dry roasted peanuts, chopped
- 2 large branches of fresh basil, 1/3 cup chopped
- ½ a bunch of cilantro, chopped
- ½ teaspoon black pepper
- 1/2 teaspoon paprika
- Peanut oil
- Cilantro or micro cilantro and lime for garnish
DIRECTIONS:
It’s important to prepare everything so it’s ready when needed.
- Place the rice noodles in a bowl and cover with the hottest tap water, for approx. 20 min.
- In a bowl toss the shrimp with the cornstarch and sesame oil, set aside.
- In a bowl whisk the eggs, set aside.
- Mix the sugar, fish sauce, and lemon together, set aside.
- Chop the green onions, garlic and chili peppers, set aside together.
- Cube the tofu, set aside.
- Heat a large wok or similar size pan over high heat, add 3 tablespoons peanut oil. Add the shrimp and toss around until fully cooked, the cornstarch will give a bit of a crust. Remove from wok to a bowl.
- Add 2 more tablespoons peanut oil to wok, add whisked eggs, whisk around until fully cooked and scrambled. Remove to bowl with shrimp.
- Add 2 tablespoons peanut oil to hot wok, add the garlic, green onion, and chili peppers, toss till fragrant and slightly browned, should only be a few seconds.
- Add the tofu cubes to the wok, toss to coat with the vegetable mixture and continue to cook for a minute or two. Sprinkle in the seasonings and mix.
- Add the drained rice noodles and with tongs incorporate them into the tofu mixture continue to cook and add the liquid mixture. Stir and cook as the noodles get softer.
- Toss in the bean sprouts, peanuts, add back in the shrimp and eggs. Toss to combine, lastly mix in the fresh herbs.
- Serve with more cilantro for garnish and a squeeze of lime.
