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1
1.
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2
Place noodles in a medium bowl, add enough hot water to cover, and soak until tender, about 30 minutes.
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3
Drain and set aside.
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4
2.
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5
Whisk sugar with fish sauce and vinegar in a small bowl.
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6
Set aside
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7
Heat a large skillet over medium heat until hot and add 1 tablespoon of peanut oil.
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8
Pour eggs evenly into skillet; cook until set, about 45 seconds.
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9
Remove and chop into 1/2 inch pieces.
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10
Set aside.
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11
3.
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12
Heat 1 tablespoon more peanut oil in skillet over high heat.
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13
Add shrimp and season with 1/2 teaspoon of pepper flakes and salt to taste.
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14
Stir-fry shrimp until pink and cooked through, about 11/2 minutes.
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15
Transfer to a plate.
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16
4.
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17
Heat remaining 2 tablespoons peanut oil over high heat.
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18
Add garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute.
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19
Add tofu; cook about 2 minutes more.
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20
Add noodles, toss to coat, and cook 1 minute.
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21
Add fish sauce mixture and large scallion pieces and heat through.
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22
Stir in cooked egg and shrimp, 1 cup of sprouts, and 13 cup peanuts; toss until hot.
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23
Divide Phad Thai among plates and top with remaining 14 cup sprouts, additional peanuts, and chopped scallions.
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24
Serve immediately with lime wedges and Sriracha.
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25
Calories: 367
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26
Total Fat: 20 grams
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27
Saturated Fat: 3 grams
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28
Total Carbohydrate: 27 grams
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29
Protein: 22 grams
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30
Sodium: 1074 milligrams
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31
Cholesterol: 157 milligrams
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32
Fiber: 1.5 grams
