Pad Thai
This simple at-home Pad Thai recipe offers a healthier twist on the traditional dish! Featuring shrimp, eggs, and tofu, it boasts a protein-rich content and delivers that beloved sweet and tangy taste you crave.
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Ingredients
- 3 ounces packaged rice noodles
- 2 teaspoons oil
- 1 large egg
- 1 large egg white
- 5 ounces bean sprouts
- 1 ounces Chinese chives
- 1 tablespoons crushed peanuts
- lime wedges
- basil
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili powder
- 1 clove garlic
- 8 ounces medium-sized shrimp
- 2 ounces fried firm tofu
Instructions
- 1
Prepare the dry rice noodles according to the directions on the package. They should become tender while retaining a slight chewiness and avoiding a mushy texture after boiling.
- 2
Once cooked, drain the noodles and rinse them under cold running water to stop the cooking process.
- 3
In a small bowl, combine all the seasoning ingredients thoroughly, then set the mixture aside for later use.
- 4
Preheat a large skillet over high heat, then add the oil. When the oil is shimmering, introduce the garlic to the skillet and sauté until the fragrant aroma fills the air. Next, add the shrimp and tofu, continuing to stir.
- 5
Once the shrimp turns pink, incorporate the noodles into the skillet, stirring constantly for about 30 seconds.
- 6
Push the noodles to one side of the skillet using a spatula, then crack the eggs onto the vacant side. Break the yolks with the spatula and allow them to cook for approximately 30 seconds.
- 7
Mix the eggs with the noodles, then pour in the seasoning sauce. Stir everything together until the noodles are evenly coated.
- 8
Add the bean sprouts and chives to the skillet, stirring continuously to combine.
- 9
When the bean sprouts are just tender, fold in the crushed peanuts.
- 10
Remove the skillet from heat and serve your Pad Thai right away, accompanied by lime wedges.