shrimp Pad Thai

Ingredients

• Rice noodles

  dry

  8 oz or 227g

• Silken tofu

  firm, silken, Mori-nu brand

  16 oz or 454g

• Peanut oil

  1 tbsp or 14g

• Egg

  whole

  2 extra large or 112g

• Alfalfa sprouts

  raw

  3 cup or 99g

• Scallions

  tops only

  ⅓ cup chopped or 23g

• Onion

  raw

  ¼ cup, chopped or 40g

• Cilantro

  raw, coriander leaves

  ⅓ cup or 5g

• Ketchup

  ¼ cup or 60g

• Fish sauce

  2 tbsp or 36g

• Peanut butter (omega-3)

  creamy

  1 tsp or 5g

• Lime juice

  1 lime yields or 44g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tamari soy sauce

  1 tsp or 6g

Directions

1. Prep chicken first by pounding to ½ inch thickness and chopping into bite-sized pieces. Season chicken with salt and pepper to taste.
2. Add 1/2 tbsp peanut oil to a pan. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
3. Cook rice noodles to al dente according to package instructions. Rinse and set aside to add to pan later.
4. Slice green onions and white onion. Roughly chop cilantro and set aside. Mince garlic for sauce.
5. Whisk together all sauce ingredients (ketchup, fish sauce, sugar, minced garlic, peanut butter, lime juice, red pepper flakes, and soy sauce) and set aside.
6. Add remaining 1/2 tbsp peanut oil to pan. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the white onions and bean sprouts. Add chicken back into mixture and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.