Ingredients

The following ingredients have 2 Servings
  • 4 ounces thin rice noodles ((sometimes labeled "rice stick" or "pad thai noodles"))
  • 2 ounces pressed tofu ((can substitute extra firm tofu))
  • 2 tablespoons pickled or preserved radish or turnip
  • 3 cloves garlic
  • 8 large shrimp, peeled and deveined
  • 4 stalks Chinese chives
  • 1/4 cup roasted, unsalted peanuts
  • 1 lime
  • 1 egg
  • 1 cup mung bean sprouts
  • 1/2 cup Pad Thai Sauce ((plus up to an extra 1/4 cup, to taste))
  • 2 ttablespoonssp peanut oil, divided ((or any cooking oil))
  • roasted, unsalted peanuts
  • white sugar
  • fish sauce
  • lime wedges
  • red pepper flakes

Instruction

  • Prepare the noodles according to package directions. Set a timer to be sure that you don't over or undercook them. As soon as the noodles are done cooking, drain them well. If you aren't quite ready to use them, you can soak them in a bowl of cool water until you're ready. (Drain again before using.)
  • While the noodles cook, prep all other ingredients as follows and set them beside the stovetop:Tofu - slice into thin 1-inch long rectangles.Pickled Radish / Turnip - If coated in salt or sugar, rinse the pickled radish or turnip under cool water. Chop into small pieces if not already minced.Garlic - Mince.Shrimp - Peel and devein the shrimp (if not already done), leaving the tails on. Lightly season with salt and pepper. (If you're using a different protein, chop it into bite-size pieces and season lightly.)Chinese chives - Chop the top half of each stalk into 1-inch lengths. Reserve the bottom halves for garnish.Peanuts - Finely chop and divide in half. Set half aside to serve as a garnish.Lime - Slice into wedges.Set the egg, bean sprouts, Pad Thai sauce (make sure you have 1/2 cup measured out as well as extra sauce ready in case you need it), and vegetable oil beside the stovetop.
  • When the noodles are tender, rinse and drain them.
  • Place a large wok (or large skillet) over medium-high heat. Add 1 Tbsp of oil and when it begins to shimmer, add the noodles and 1/2 cup of Pad Thai Sauce. Saute, stirring constantly, until the noodles are warmed through and coated in sauce, 1 minute.
  • Move the noodles to one side of the pan and add 1 Tbsp of oil, tofu, pickled radish, garlic and shrimp. Saute just until the shrimp is pink on the outside (it will continue cooking as you add additional ingredients to the pan), 2 minutes. Stir to combine all of the ingredients. If the noodles look dry, at this point, add a couple tablespoons of additional Pad Thai Sauce.
  • Create a well in the center of the pan and add the egg. Scramble the egg until fully cooked and toss to combine all of the ingredients.
  • Turn off the heat and stir in the bean sprouts, chopped chives, and peanuts. Squeeze juice from one of the lime wedges over the top of the noodles.
  • Transfer to serving plates and top with more peanuts and the reserved Chinese chive stems. Serve immediately with all of the garnishes listed above, so that everyone can adjust to their taste at the table.