RECIPE: Pad Thai

Serves 4 people | 45 mins

Ingredients 

Pad Thai:

• Approximately 300 gm rice noodles
• 3 tbsp vegetable oil
• 200 gm firm tofu cubed
• 1 red bell pepper – sliced
• 3 cloves garlic – minced
• 1 shallot – diced
• 200 gm shrimp
• 1 cup sugar peas
• 3 green onions – chopped
• 2 eggs
• 1 cup bean sprouts
• 1 cup crushed peanuts
• 2 limes
• ½ cup fresh cilantro
• 1 red Thai chili chopped (optional)
• Salt and Pepper

Pad Thai Sauce:

• 2 tablespoons fish sauce
• 1 tbsp soy sauce
• 1 tsp Maggi sauce (can be substituted for more soy sauce)
• 2 tbsp brown sugar
• 1 tbsp maple syrup
• 1 tbsp siracha hot sauce
• 1 tbsp sesame oil

Instructions

• Cook noodles according to package instructions or until tender.
• Mix the sauce in mason jar or bowl by combining 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp Maggi sauce, 2 tbsp brown sugar, 1 tbsp maple syrup, and 1 tbsp siracha hot sauce. Whisk or shake and set aside.
• Heat 1 tbsp of vegetable oil in large pan or wok. Add salt and pepper and fry cubed tofu until crispy making sure to turn occasionally.
• Once crispy add 1 tbsp oil, 1 sliced bell pepper, 3 cloves of minced garlic, 1 diced shallot, 200 gm of peeled shrimp, 1 cup of sugar peas, and 1 chopped green onion. Cook for 4 minutes or until shrimp is pink and cooked through.
• Move all ingredients to one side of the pan. Add 1 tbsp oil and whisk eggs into hot pan. Scramble the eggs until cooked and mix with remaining pan ingredients.
• Add cooked noodles, 1 cup of bean sprouts, ½ cup of crushed peanuts and sauce. Toss to combine all the ingredients and cook for an additional 3 minutes, or until everything is well mixed and hot.
• Squeeze ½ a lime over dish. Top with cilantro leaves, remaining green onions, crushed peanuts and chopped Thai chili if desired.

Serve with sliced lime wedges and enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett