Shrimp Phad Thai


  • 4 oz medium-thick flat rice noodles
  • 2 tbsp plus 1 tsp sugar
  • 2 tbsp lus 1 tsp fish sauce
  • 2 tbsp rice vinegar
  • 1/4 cup peanut oil
  • 2 large eggs, beaten with a pinch salt
  • 12 oz peeled and de-veined medium shrimp
  • 3/4 tsp crushed red pepper flakes
  • kosher salt
  • 4 cloves garlic, chopped
  • 2 shallots, thinly sliced
  • 1 cup cubed firm tofu (about 6 oz)
  • 5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped
  • 1 1/4 cups mung bean sprouts
  • 1/3 cup salted roasted peanuts, chopped, plus additional for garnish
  • lime wedges
  • sriracha sauce


  1. Place noodles in a medium bowl, add enough hot water to cover and soak until tender, about 30 minutes, then drain and set aside.
  2. Whisk sugar with fish sauce and vinegar in a small bowl and set aside.
  3. Heat a large skillet over medium heat until hot and add 1 tbsp of peanut oil.
  4. Pour eggs evenly into skillet; cook until set, about 45 seconds; then remove and chop into 1/2-inch pieces and set aside.
  5. Heat 1 tbsp more peanut oil in skillet over high heat.
  6. Add shrimp and season with 1/2 tsp of pepper flakes and salt to taste.
  7. Stir-fry shrimp until pink and cooked through, about 1 1/2 minutes and transfer to a plate.
  8. Heat remaining 2 tbsp peanut oil over high heat.
  9. Add garlic, shallots and remaining 1/4 tsp red pepper flakes and stir-fry until lightly browned, about 1 minute.
  10. Add tofu; cook about 2 minutes more.
  11. Add noodles, toss to cat and cook 1 minute.
  12. Add fish sauce mixture and large scallion pieces and heat through.
  13. Stir in cooked egg and shrimp, 1 cup of sprouts and peanuts; toss until hot.
  14. Divide phad thai among plates and top with remaining 1/4 cup sprouts, additional peanuts and chopped scallions.
  15. Serve immediately with lime wedges and sriracha.

Courtesy of Food Network 2011 Calendar


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