- 4 ounces medium-thick flat rice noodles
- 2 tablespoons plus 1 teaspoon sugar
- 2 tablespoons plus 1 teaspoon Southeast Asian fish sauce
- 2 tablespoons rice vinegar
- 1/4 cup peanut oil
- 2 large eggs, beaten with a pinch of salt
- 12 ounces peeled and deveined medium shrimp
- 3/4 teaspoon crushed red pepper flakes
- Kosher salt
- 4 cloves garlic, chopped
- 2 shallots, thinly sliced
- 1 cup cubed firm tofu (about 6 ounces)
- 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
- For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce)
Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.
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