Pad Thai





Pad Thai
Serves 8
7SP per serving


1 package Bahn Pho noodles (I prefer Erawan brand) soaked in cool water for 30 mins and drained
1 package firm tofu (pressed and cubed)
5 eggs
2TBSP coconut oil (or other neutral oil)
1Tbsp coconut oil
1/2tsp white pepper
5 cups bean sprouts
3 carrots peeled and sliced thin
2 bunches scallions,
sliced
5 cloves garlic, sliced
2/3 cup peanuts, roasted and unsalted, chopped
One lime, wedged for serving

Sauce
2Tbsp water
1/2tsp ground white pepper

Shrimp
12 thawed shrimp
Pinch salt
Spray oil


Start by making the sauce. Combine all ingredients in a sauce pan and heat until warmed. Turn off and set aside.

In a LARGE pan preheated to high, add the oil, then the cubed tofu and carrots. Sprinkle with salt and white pepper. Let sit undisturbed until the tofu naturally releases from the pan. Flip and cook 2 mins more.

 Push tofu and carrots to the side of the pan. Add half of the scallions, garlic, and half the bean sprouts and stir fry one minute. Push to the side of the pan.

Add the additional TBSP of oil and crack the eggs into the hot pan. They should sputter and splatter a bit. The key is that once you crack them in, you want them to sit for a full minute. They should brown and crisp around the edges. Once the edges are golden, scramble the eggs. Mix them with the rest of the ingredients.

Add the soaked noodles and the sauce. Stirring constantly, cook over high heat until the sauce has been absorbed and the noodles are tender.

In a separate pan, sear shrimp over high heat 1 minute each side.


Top with the remaining half of the scallions, remaining bean sprouts, and peanuts. Serve with chilies and lime wedges

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