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Epicurious

Pad Thai Noodles

2.6

(41)

"Thai is my favorite Asian cuisine, and the Thai noodles at Q, A Thai Bistro, here in Forest Hills just may be my favorite dish," writes Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 ounces dried Thai rice sticks*
3 tablespoons vegetable oil
8 ounces uncooked medium shrimp, peeled, deveined
3/4 cup 1/2-inch pieces firm tofu (about 6 ounces)
1/4 cup finely chopped radishes
2 teaspoons paprika
1 large egg, beaten to blend
2 cups mung bean sprouts
2 cups green onions, cut diagonally into 1-inch pieces
1/4 cup fish sauce (nam pla)*
3 tablespoons rice vinegar
4 teaspoons sugar
1/4 cup finely chopped roasted unsalted peanuts
Lime wedges

Preparation

  1. Step 1

    Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.

    Step 2

    Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.

  2. Step 3

    *Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.

TagsStir-FryRice NoodleNoodlePasta & NoodlesThaiSoutheast AsianAsianShrimpShellfishSeafoodTofuPeanutNutLimeCitrusFruitMainStarterDinnerGluten FreeDairy FreeEasyFryBon Appétit
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