Shrimp Pad Thai

1. 1

   To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.

2. 2

   Reduce slightly and set aside to cool.

3. 3

   Reserve.

4. 4

   3 tablespoons fish sauce

5. 5

   1 tablespoon rice vinegar

6. 6

   1 tablespoon water

7. 7

   1 tablespoon sugar

8. 8

   2 teaspoons minced garlic

9. 9

   2 teaspoons minced Thai green chiles

10. 10

    1 tablespoon minced cilantro leaves

11. 11

    To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.

12. 12

    Reserve.

13. 13

    4 ounces rice noodles, linguini size

14. 14

    1 quart cold water

15. 15

    Oil, for deep-frying

16. 16

    2 ounces firm tofu, cut into 1/2-inch dice

17. 17

    2 tablespoons chopped roasted peanuts

18. 18

    1 tablespoon butter

19. 19

    1 egg, beaten with 1 teaspoon milk plus salt, to taste

20. 20

    1 ounce peanut oil

21. 21

    1/2 teaspoon minced lemongrass

22. 22

    1 teaspoon minced green chiles

23. 23

    1 teaspoon chopped shallots

24. 24

    1 teaspoon minced ginger

25. 25

    1 kaffir lime leaf

26. 26

    1 tablespoon chopped cilantro leaves, plus sprigs for garnish

27. 27

    5 large shrimp, peeled, deveined

28. 28

    1/2 cup bean sprouts

29. 29

    Julienne green onions

30. 30

    1 wedge lime

31. 31

    Soak the rice noodles in cold water until softened.

32. 32

    (This can be done several hours ahead of time.)

33. 33

    Strain and reserve until needed.

34. 34

    Heat oil in a medium sauepan.

35. 35

    Deep-fry the diced tofu until crisp and golden.

36. 36

    Drain in a paper towel and set aside to cool.

37. 37

    Reserve.

38. 38

    Add the peanuts and fry for 30 seconds.

39. 39

    Remove and set aside with the tofu.

40. 40

    In a small skillet, heat 1 tablespoon butter.

41. 41

    Cook the scrambled egg and milk mixture to a medium consistency.

42. 42

    Season with salt.

43. 43

    Place in a plate and allow to cool.

44. 44

    Chop coarsely and set aside until needed.

45. 45

    In a wok, over high heat, add the peanut oil.

46. 46

    When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.

47. 47

    Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.

48. 48

    Continue to stir-fry until noodles have flattened and blended with the sauce.

49. 49

    Transfer Pad Thai to serving plate.

50. 50

    Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.

51. 51

    Serve a wedge of lime on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.