Stir-Fry Noodles with Shrimp (Phad-Thai)
Ingredients:
2 pound rice noodles
1/2 cup firm tofu, cut into 1/2 - inch cubes
1 teaspoon of ground black pepper
1 tablespoon of chopped fresh garlic
2 tablespoons vegetable oil.
10 medium or large fresh shrimp, peeled and deveined
1 tablespoon of sugar
1 tablespoon of soy sauce
1 tablespoon of soybean sauce.
3 tablespoons of chopped peanuts
4 eggs, lightly beaten
1 cup of fresh bean sprouts
2 tablespoons of dried shrimp (Optional)
1 tablespoon of sliced green onion or flat garlic leave
Directions:
1. Prepare noodles according to package directions. Drain and set aside. Meanwhile, thaw shrimp, if frozen, rinse and pat dry with paper towels.
2. In a large wok or skillet cook tofu and garlic in hot oil over medium-high heat until heated through. Stir in the fresh shrimp. Cook and stir until shrimp turn opaque. Add noodles, sugar, soy sauce, soybean sauce, and pepper. Cook and stir a few minutes to heat through. Stir in peanuts.
3. Stir beaten eggs into noodle mixture. Cook and stir until the eggs are cooked. Add bean sprouts and green onion; quickly toss to mix. Stir in dried shrimp, if desired. Serve immediately.
Recipe by Natthinee Khot-asa Jones
