Shrimp – Tofu Pad Thai

I don’t do much Asian cooking, so this may be the start of something new.  I wanted to try my hand with Pad Thai, my usual from Pei Wei.

Being a novice, I bought two kinds of rice noodles from my local Asian market – a precooked package from the refrigerator case and a package of dried.  I followed the directions below with the dried noodles and worried that they were too al dente after the soaking time, so I opened the precooked package.  After pinching off a bit a precooked noodle, I opted to take my chances with the dry noodles – the precooked had no flavor and the texture seemed mushy.  I shouldn’t have worried.  The dry noodles continued to hydrate during cooking and absorbed the flavor of the sauce – definitely the way to go.

Adapted from: Allrecipes.com

Ingredients

8 ounces dry rice noodles (rice sticks)
1 tablespoon canola oil
1 onion, diced
2 teaspoons minced garlic
12 medium shrimp, peeled and deveined
6 ounces extra firm tofu, diced and drained
2 eggs, light beaten
1/4 cup ketchup
1/4 cup fish sauce
1/4 cup sugar
1/4 cup lemon juice
1/4 cup rice vinegar
1/2 pound bean sprouts
1/2 cup peanuts, chopped
1/4 cup cilantro, chopped
1 teaspoon red chili sauce

Directions

• Soak the noodles in cold water for 15 minutes.  Drain; cover with hot water.  Soak for 15 more minutes.  Drain; rinse in cold water.
• Heat oil in a large skillet over medium heat, add onion and cook, stirring, until translucent.
• Add garlic, shrimp and tofu; cook until shrimp is pink.
• Add eggs, stirring until set.
• Whisk together ketchup, fish sauce, sugar, lemon juice, and vinegar; add to pan.
• Add noodles, bean sprouts, peanuts, and cilantro.  Cover, cook until noodles are tender, about 5 minutes.
• Stir in chili sauce.

Serves: 4 – 5

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