Better than takeout - pad thai

Ingredients:

• 4 ounces dried flat rice noodles

• 2 cups bean sprouts

• 1/4 - 1/2 medium sized shrimp shelled and deveined

• 8-9 oz firm tofu (1/2 package), cut into 4 slices

• 1/4 cup fresh lime juice plus wedges for serving

• 6 packed tbsp brown sugar

• 4 tbsp soy sauce

• 3 tsp Siracha sauce

• 4 scallions white and green parts separated

• 3 garlic cloves, minced

• 1 small onion, chopped

• 2 large eggs cracked into a bowl and lightly beaten

• 1/2 cup cilantro leaves roughly chopped or whole

• 1/4 cup finely chopped roasted salted peanuts

• vegetable oil or canola oil

• salt to taste

Step by step:

1. Boil the rice noodles until mostly cooked, not mushy. Drain and rinse well with cold water and set aside

2. In a small bowl, whisk together lime juice, brown sugar, soy sauce, and Siracha until sugar is dissolved

3. Blot slices of tofu to absorb extra moisture. Then in a large pan over medium high heat, add some oil and fry tofu on both sides, until golden brown and slightly crisp. Remove from the pan and cut into smaller pieces and set aside

4. To the same pan, add shrimp and sauté until just cooked, set aside

5. Slice the scallion white parts thinly, and the green into 2” pieces. Add some more oil to the pan and cook the onion, garlic, and sliced white scallions, stirring consistently until fragrant, about 1 minute

6. Add the noodles and sauce to pan and toss consistently until noodles are soft and the sauce has been absorbed

7. Then push the noodles to each side, creating a small hole in the middle and add the eggs. Let them set and then break them up and add to the noodles

8. Add the green part of the scallions and most of the bean sprouts, cilantro, and peanuts. Toss just to combine. Add the shrimp and tofu back into the pan and toss carefully

9. Once combined, serve yourself some delicious homemade pad thai and top with more bean sprouts, cilantro, peanuts, and a lime wedge! Enjoy!

See full recipe here

Recipe Credit: Chef Julie Yoon