Easy Pad Thai Recipe ( Chicken, Shrimp or Tofu)

Ingredients

• Rice noodles

  Dry

  4 oz or 113g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  3 tsp or 6g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut oil

  2 tbsp or 27g

• Limes

  Raw

  1 fruit or 67g

• Fish sauce

  Ready-to-serve

  3 tbsp or 54g

• Brown sugar

  3 tbsp or 27g

• Rice wine vinegar

  3 tbsp or 45g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Winged bean leaves

  Raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Roasted Peanuts

  Freshdirect

  2 oz or 57g

Directions

1. Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don't have to be totally soft, just bendy and pliable)
2. shallot, garlic and ginger and set aside.
3. the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
4. Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
5. slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into 3/4 inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
6. Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
7. Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
8. Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
9. and cook 1 minute. It will smell quite fishy at first turn your fan on but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
10. and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
11. with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!
12. Recipe by: Sylvia Fountaine | Feasting at Home Blog (source: https://www.feastingathome.com/15-minute-pad-thai/)