🍽️
Food/Recipe
@baanphadthai.in
Prep15 mins
Cook20 mins
Total35 mins
🌍 Thai🍽️ Main Course👥 2-3 servings
Ingredients
- Rice noodles 🍜 (8 oz)
- Shrimp 🍤 (8 oz, peeled and deveined)
- Tofu 🫘 (4 oz, firm, cubed)
- Eggs 🥚 (2 large)
- Bean sprouts 🌱 (1 cup)
- Garlic 🧄 (2 cloves, minced)
- Shallots 🧅 (1, minced)
- Peanuts 🥜 (1/4 cup, chopped)
- Lime 🍋 (1, cut into wedges)
- Pad Thai sauce 🌶️ (1/4 cup)
- Fish sauce 🐟 (1 tbsp)
- Palm sugar 🌴 (1 tbsp)
- Vegetable oil 🌻 (2 tbsp)
Instructions
- Soak rice noodles in warm water for 15-20 minutes, or until softened. Drain and set aside.
- Prepare the Pad Thai sauce: In a small bowl, combine Pad Thai sauce, fish sauce, and palm sugar. Mix well and set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and shallots and stir-fry until fragrant (about 1 minute).
- Add shrimp and tofu to the wok. Stir-fry until shrimp turns pink and tofu is lightly browned (about 2-3 minutes).
- Push the shrimp and tofu to one side of the wok. Crack the eggs into the empty space and scramble them. Break them up into smaller pieces.
- Add the soaked rice noodles to the wok. Pour the Pad Thai sauce over the noodles and toss to combine. Stir-fry for 2-3 minutes, or until noodles are heated through and coated with sauce.
- Add bean sprouts and chopped peanuts to the wok. Stir-fry for another minute until bean sprouts are slightly softened.
- Serve immediately, garnished with lime wedges. Enjoy! 🎉