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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Here we have another version of Pad Thai. I got this recipe from Canadian Living Magazine. There is alot of chopping to do. Prep ahead and save yourself some time when you put this dish together. I hope you enjoy. Ingredients:
6 ounces rice stick noodles |
1/3 cup chili sauce |
1/4 cup fish sauce |
1/4 cup lime juice |
1 teaspoon asian chili paste (or hot pepper sauce) |
2 tablespoons vegetable oil |
6 garlic cloves, minced |
4 shallots, sliced |
1 green pepper, sliced |
1 sweet red pepper, sliced |
12 ounces large shrimp, peeled and deveined |
1 egg, lightly beaten |
4 ounces tofu, cubed |
2 cups bean sprouts |
6 green onions, sliced |
1/2 cup fresh coriander, chopped |
1/2 cup toasted peanuts, chopped |
lime wedge, to garnish |
coriander sprig, to garnish |
Directions:
1. in large bowl, soak noodles in warm water until flexible, about 15 minutes. drain and place in large dry bowl, set aside.
2. meanwhile in a small bowl, mix together chile sauce, fish saucce, lime juice, 1/2 cup water and chile paste, set aside.
3. in wok heat 1 tablespoon oil over med-high heat, stir fry garlic, shallots, and green and red peppers until softened, about 4 minutes, add to noodles.
4. add remaing oil to wok, stir fry shrimp until pink, about 2 minutes, add fish sauce mixture and bring to a boil, reduce heat to medium, stir in egg, cook, stirring until sauce is thickened, about 1 minute.
5. add noodle mixture, tofu, bean sprouts, green onions and chopped coriander, toss and stir fry until noodles are tender, about 3 minutes.
6. garnish with peanuts, coriander sprigs and lime wedges.
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