Thursday, May 11, 2017

Pad Thai

Yield: 1-2 servings

4 oz rice noodles
2 tbsp coconut oil
4 medium-sized shrimp, shelled and de-veined
2 oz firm tofu, cut into slices
1 large egg
1/2 onion, diced
1 clove garlic, finely minced
1/2 cup bean sprouts
2 green onions, thinly sliced
2 tbsp crushed peanuts
lime wedges

1 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp maple syrup
1 tbsp tamari
1/2 teaspoon chili powder
1 tbsp rice vinegar

1. In a large bowl, soak the noodles in cold water for 15 minutes or until softened.
2. In a small bowl, combine all the sauce ingredients. Set aside.
3. In a large skillet, heat the oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook about 2 minutes on each side, until pink and cooked through. Remove from heat.
4. In the same skillet, sear the tofu on each side. Remove from heat.
5. Scramble the egg and cook in the same skillet. Remove from heat.
6. Saute the onion and garlic in the same skillet.
7. Once onions have softened, add the noodles. Stir continuously until noodles are cooked through.
8. Add the shrimp, tofu, scrambled egg, bean sprouts, and sauce. Cook for 1 to 2 minutes.
9. Garnish with green onion, peanut, and lime wedges. Serve immediately.

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