Stir-Fry Noodles with Shrimp (Phad-Thai)
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
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