Pad Thai

4 oz. dried rice sticks (flat rice noodles)
3 Tbsp olive oil
8 oz raw shrimp, peeled
6-7 oz tofu, cubed
1/4 cup diced radishes
2 tsp. paprika
1 egg, beaten
2 cups mung bean sprouts´
3-4 scallions, cut on the diagonal into 1″ pieces
1/4 cup fish sauce
3 Tbsp rice vinegar
1/4 cup chopped unsalted peanuts

Prepare rice sticks according to package directions (generally you soak them in hot water until they soften). Drain well.

Heat oil over high heat. Add shrimp and stir fry until pink, about 2 minutes. Remove shrimp and set aside. Add tofu, radishes, and paprika and stir fry until tofu browns (about 2 minutes). Add egg and scramble it until it cooks, about 1 minute. Add noodles, sprouts, scallions, fish sauce, and rice vinegar, and stir fry until heated through (about 2 minutes). Add shrimp back into dish, and top with chopped peanuts.

Serves 4.

This is normally made with sugar, so if you want you can add 4 tsp sugar (or other sweetener) when you add the vinegar, etc. We make it without and think it’s just fine.

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One Response to “Pad Thai”

  1. Meal Plan – Week of 10/25/2010 « Cooking without almost everything Says:

    […] – Pad Thai Tuesday – Beef & Lentil […]

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