Ingredients
3ozrice noodles,(packaged – rice sticks)
2tspoil
1clovegarlic,finely minced
6ozmedium-sized shrimp,shelled, deveined
2ozfirm tofu,fried, cut into slices, optional
1large egg
1large egg white
5ozbean sprouts
1ozChinese chives,or scallions, cut into 2-inch lengths
1tbsppeanuts,crushed
lime wedges,to garnish
1½tbspfish sauce,Thai Kitchen brand for gluten free
1tbspsugar
2tbspwater
1tbsprice vinegar
½tspchili powder,or more to taste
Preparation
Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.
Rinse the boiled noodles with cold running water.
Mix all the seasoning ingredients in a small bowl until well combined. Set aside.
Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until the aroma of garlic is fragrant.
Add the shrimp and the tofu and continue stirring.
As soon as the shrimp changes color, add the noodles and stir-continuously for about 30 seconds.
Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet.
Use the spatula to break the egg yolk and cook for about 30 seconds.
Combine the egg, noodles, and add the seasoning sauce. Stir to combine well with the noodles.
Add the bean sprouts and chives, and continue stirring.
As soon as the bean sprouts are cooked, stir-in the crushed peanuts.
Turn off the heat and serve the Pad Thai immediately with the lime wedges.
