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
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
- 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