PAD THAI NOODLES

Pad Thai Noodles image

Yield Makes 4 servings

Number Of Ingredients 14

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4 ounces dried Thai rice sticks*
3 tablespoons vegetable oil
8 ounces uncooked medium shrimp, peeled, deveined
3/4 cup 1/2-inch pieces firm tofu (about 6 ounces)
1/4 cup finely chopped radishes
2 teaspoons paprika
1 large egg, beaten to blend
2 cups mung bean sprouts
2 cups green onions, cut diagonally into 1-inch pieces
1/4 cup fish sauce (nam pla)*
3 tablespoons rice vinegar
4 teaspoons sugar
1/4 cup finely chopped roasted unsalted peanuts
Lime wedges

Steps:

Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
*Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.