SHRIMP AND TOFU PAD THAI
I made some substitutions since I can't get the more traditional ingredients where I live. This is still a delicious Asian-inspired dish that my girlfriend and I love. Garnish with chopped peanuts, chile flakes, and lime wedges.
Provided by HomeChef
Categories World Cuisine Recipes Asian
Time 13h25m
Yield 2
Number Of Ingredients 16
Steps:
- Drain tofu and wrap firmly in cheese cloth; place between 2 cake pans or plates and place a 5-pound weight on top. Refrigerate for 12 to 16 hours.
- Combine soy sauce and 5-spice in a shallow bowl; add tofu. Marinate tofu in refrigerator for 15 minutes; flip tofu and marinate for 15 minutes more.
- Place rice noodles in a bowl and pour in enough boiling water to cover; allow to sit until noodles have softened, about 10 minutes. Drain and cut noodles into thirds.
- Combine brown sugar, lime juice, fish sauce, and vinegar in a bowl and stir until sugar is dissolved and sauce is smooth.
- Remove tofu from marinade and cut into 1/4-inch wide strips.
- Heat peanut oil in a large skillet or wok over medium-high heat; add tofu pieces, 2 to 4 at a time, and cook, stirring constantly, until lightly browned and cooked through, about 30 seconds per side. Transfer cooked tofu to a paper towel-lined plate, reserving oil in the skillet.
- Place 2/3 of the green onions and garlic in the same skillet, adding more oil if needed; cook and stir until fragrant, about 30 seconds. Add eggs; cook and stir until scrambled and cooked through, 2 to 3 minutes. Add shrimp; cook and stir until warmed through, about 30 seconds. Add noodles and toss until evenly mixed.
- Stir brown sugar sauce into noodle mixture and toss to coat. Add kimchi and toss until well mixed and pad Thai is heated through, about 1 minute more. Transfer pad Thai to serving plates and top with bean sprouts and remaining green onions.
Nutrition Facts : Calories 710.6 calories, Carbohydrate 91.6 g, Cholesterol 248.4 mg, Fat 23.6 g, Fiber 5.1 g, Protein 37.3 g, SaturatedFat 4.6 g, Sodium 12311.2 mg, Sugar 25.5 g
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Charlotte Dugan
[email protected]This pad Thai is the perfect comfort food. It's warm, filling, and delicious.
Robert Thom
[email protected]I've tried other pad Thai recipes before, but this one is definitely the best.
Samuel Azong Manu
[email protected]This pad Thai was a bit too spicy for my taste, but it was still good.
Kenyon Andrews
[email protected]I made this pad Thai for a party and it was a hit! Everyone loved it.
David Richard
[email protected]The tofu in this pad Thai was cooked perfectly. It was crispy on the outside and tender on the inside.
MD Ashraful Hassan
[email protected]This pad Thai was easy to make and delicious! I'll definitely be making it again.
Golesedi Ramoswaana
[email protected]I love this pad Thai recipe! It's the perfect balance of sweet, sour, and savory.
Qasim qasim saeed
[email protected]This was my first time making pad Thai and it turned out great! I followed the recipe exactly and it was perfect.
Hol Kit
[email protected]I've made this pad Thai recipe several times and it's always a crowd-pleaser. It's easy to make and always turns out delicious.
Bob Smuggla
[email protected]The sauce was a bit too sweet for my taste, but overall this was a good pad Thai recipe.
Kalid yusuf Kalido
[email protected]This pad Thai was easy to make and turned out great! I used chicken instead of shrimp and it was still delicious.
Adrish Hayat
[email protected]I'm not usually a fan of pad Thai, but this recipe changed my mind. The sauce was creamy and flavorful, and the shrimp and tofu were cooked to perfection. I'll definitely be making this again.
Victor Obi
[email protected]This pad Thai was a hit with my family! The flavors were so well-balanced and the tofu and shrimp were cooked perfectly. I will definitely be making this again.