SHRIMP PHAD THAI

Shrimp Phad Thai image

Provided by Kathy D

Categories Seafood

Time 55m

Number Of Ingredients 17

4 oz medium=thick flat rice noodles
2 Tbsp plus 1 t. sugar
2 Tbsp plus 1 t. fish sauce
2 Tbsp rice vinegar
1/4 c peanut oil, divided
2 large eggs, beaten with a pinch of salt
12 oz peeled and deveined medium shrimp
3/4 tsp crushed red pepper flakes, divided
kosher salt, to taste
4 clove garlic, chopped
2 shallots, thinly sliced
1 c cubed firm tofu (about 6 ozs)
5 scallions (white and green parts), 3 cut into 1/2-inch pieces; 2 chopped
1 1/4 c mung bean sprouts, divided
1/3 c salted, roasted peanuts, chopped, plus additional for garnish
lime wedges
sriracha sauce

Steps:

1. Put the noodles in a bowl and add enough hot water to cover. Soak them until tender, approx. 30 minutes. Drain and set them aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
2. Heat a large skillet over medium heat until hot and then add 1 T. of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, approx 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
3. Add another 1 T. of the peanut oil to the same skillet and heat over high heat. Add shrimp, 1/2 t. of the pepper flakes, and salt to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
4. Heat the remaining 2 T. of peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 t. red pepper flakes and stir-fry until lightly browned, approx. 1 minute. Add the tofu and cook for about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, approx. 1 minute. Add the fish sauce mixture and the large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 C. of the sprouts, and the 1/3 C. peanuts and toss until it is all hot.
5. Divide the phad Thai among the plates and top with the remaining 1/4 C. sprouts, additional peanuts, and chopped scallions. Serve right away with the lime wedges and Sriracha.