Smooth like peanut butter
the best pad thai outside of Bangkok!!!!
-Noodles, either the wide, flat rice noodles (not vermicelli) or the flat, steamed asian noodles - enough to feed the crew
- a package of tofu
- handful of shrimp
- a red chili
- garlic
- shallot
- a couple of limes
- 1 Tbsp rice vinegar
- 2 Tbsp fish sauce
- 2-3 Tbsp sugar or alternative (I used palm sugar)
- 1 Tbsp peanut butter
- 2-4 eggs
- cilantro
- peanuts
- Cook the noodles according to package until tender
- In a bowl (or jar with lid so you can shake it up) mix the rice vinegar, fish sauce, sugar and about half a lime of fresh juice
- Saute finely minced garlic and diced or sliced shallot in oil of your choice (I used a combo of sesame and olive oil for flava!)
- Drop in tofu that's been chopped into 1cm cubes, shrimp and chili, stirfry until tofu is golden and shrimp is pink.
- Crank the heat under your wok or skillet until it's super hot
- Toss in the noodles, pour the sauce over top and mix mix mix!!
- Add the peanut butter and stir into noodles as it melts
* - if you want to add some veggies in, now's the time. I used some shredded carrot and thinly sliced bell pepper
- Shove the noodles to one side of the pan, crack eggs into the other side and cook/scramble for a minute or so. When they're almost cooked through (but not quite) start mixing them into the noodles.
- Scoop into serving dishes and garnish with chopped cilantro, chopped peanuts, and a squeeze of lime.
- Sooooooo good! And surprisingly easy.
- Nom nom nom
-Noodles, either the wide, flat rice noodles (not vermicelli) or the flat, steamed asian noodles - enough to feed the crew
- a package of tofu
- handful of shrimp
- a red chili
- garlic
- shallot
- a couple of limes
- 1 Tbsp rice vinegar
- 2 Tbsp fish sauce
- 2-3 Tbsp sugar or alternative (I used palm sugar)
- 1 Tbsp peanut butter
- 2-4 eggs
- cilantro
- peanuts
- Cook the noodles according to package until tender
- In a bowl (or jar with lid so you can shake it up) mix the rice vinegar, fish sauce, sugar and about half a lime of fresh juice
- Saute finely minced garlic and diced or sliced shallot in oil of your choice (I used a combo of sesame and olive oil for flava!)
- Drop in tofu that's been chopped into 1cm cubes, shrimp and chili, stirfry until tofu is golden and shrimp is pink.
- Crank the heat under your wok or skillet until it's super hot
- Toss in the noodles, pour the sauce over top and mix mix mix!!
- Add the peanut butter and stir into noodles as it melts
* - if you want to add some veggies in, now's the time. I used some shredded carrot and thinly sliced bell pepper
- Shove the noodles to one side of the pan, crack eggs into the other side and cook/scramble for a minute or so. When they're almost cooked through (but not quite) start mixing them into the noodles.
- Scoop into serving dishes and garnish with chopped cilantro, chopped peanuts, and a squeeze of lime.
- Sooooooo good! And surprisingly easy.
- Nom nom nom