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Shrimp – Tofu Pad Thai

October 13, 2010 by Lois Britton 4 Comments

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

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Asian, Meat/Seafood

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Reader Interactions

Comments

  1. Vicki

    October 13, 2010 at 4:42 pm

    You are so adventurous!

    Reply
  2. Lois B

    October 14, 2010 at 12:18 am

    Thanks, Vicki; I’m glad you think so. 🙂

    Reply
  3. faithy, the baker

    October 14, 2010 at 3:37 am

    Looks good! Looks just like the ones i ate in Bangkok!

    Reply
  4. Lois B

    October 14, 2010 at 11:58 am

    Thanks, Faithy, that’s good to know!

    Reply

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