SHRIMP & TOFU PAD THAI

SHRIMP & TOFU PAD THAI image

Categories Pasta

Yield 6 Servings

Number Of Ingredients 16

8 ounces rice noodles, dried
1/2 c. sugar
1/4 c. ketchup
1/4 c. water
1 1/2 TBS soy sauce
2 tsp. worchestershire sauce
2 TBS veg oil
1 1/2 c. tofu, firm, drained and diced into 1/2" cubes
1 1/2 c. shrimp, small, cooked
2 tsp. garlic, fresh, chopped
1 egg, beaten
3 c. sprouts
1/2 c. edamame, cooked & drained
1/2 c. green onions, chopped & divided
Cilantro
Lime wedges

Steps:

1. Soak noodles for 30 min. in hot tap water; drain & set aside. Noodles will be flexible but not soft. 2. Mix sugar, ketchup, water, soy sauce, worchestershire sauce & cayenne pepper in small bowl; set aside. 3. Heat oil in wok over high heat. Add tofu, shrimp, & garlic, stirring constantly x3 min. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly for 2 min. or until sauce is absorbed. 4. Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 c. green onions stirring until mixed w/ egg & noodles. 5. Mound mixture on serving plat and sprinkle w/ green onions, cilantro, and garnish w/ lime wedges.