Shrimp phad Thai

Food Network

Serves: 4-6

  • 4 ounces medium-thick flat rice noodles
  • 2 Tbsp. plus 1 tsp. sugar
  • 2 Tbsp. plus 1 tsp. fish sauce
  • 2 Tbsp. rice vinegar
  • 1/4 cup peanut oil
  • 2 large eggs, beaten with a pinch of salt
  • 12 ounces peeled and de-veined medium shrimp
  • 3/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 4 cloves garlic, chopped
  • 2 shallots, thinly sliced
  • 1 cup cubed firm tofu ( about 6 ounces)
  • 5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
  • 1  1/4 cups mung bean sprouts
  • 1/3 cup salted roasted peanuts, chopped, plus additional for garnish
  • Lime wedges
  • Sriracha sauce

Place noodles in a medium bowl, add enough hot water to cover, and soak until tender, about 30 minutes. Drain and set aside.

Whisk sugar with fish sauce and vinegar in a small bowl. Set aside.

Heat a large skillet over medium heat until hot and add 1 Tbsp. of peanut oil. Pour eggs evenly into skillet; cook until set, about 45 seconds. Remove and chop into 1/2-inch pieces. Set aside.

Heat 1 Tbsp. more peanut oil in skillet over high heat. Add shrimp and season with 1/2 tsp. red pepper flakes and salt to taste. Stir-fry shrimp until pink and cooked through, about 1  1/2 minutes. Transfer to a plate.

Heat remaining 2 Tbsp. peanut oil over high heat. Add garlic, shallots, and remaining 1/4 tsp. red pepper flakes and stir-fry until lightly browned, about 1 minute. Add tofu; cook about 2 minutes more. Add noodles, toss to coat, and cook 1 minute. Add fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts and peanuts; toss until hot. Divide phad Thai among plates and top with remaining 1/4 cup sprouts, additional peanuts and chopped scallions. Serve immediately with lime wedges and sriracha.

*Chef’s note: Very very tasty! I doubled the noodles, skipped the tofu, sriracha and sprouts, subbed soy sauce for the fish sauce and added the juice of the lime in the sauce. I also used veggie oil because I discovered my peanut oil had just expired, but USE THE PEANUT OIL. It would take this dish up a notch. I also wouldn’t have minded the addition of the sprouts. Mmm!


3 Comments to “Shrimp phad Thai”

  1. Can’t wait to try it!

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