- 4 ounces medium-thick flat rice noodles
- 2 tablespoons plus 1 teaspoon sugar
- 2 tablespoons plus 1 teaspoon fish sauce
- 2 tablespoons rice vinegar
- 1/4 cup peanut oil
- 2 large eggs, beaten with a pinch salt
- 12 ounces peeled and de-veined 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
- 11/4 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. Drain and set aside.
2. Whisk sugar with fish sauce and vinegar in a small bowl. Set aside
Heat a large skillet over medium heat until hot and add 1 tablespoon of peanut oil. Pour eggs evenly into skillet; cook until set, about 45 seconds. Remove and chop into 1/2 inch pieces. Set aside.
3. Heat 1 tablespoon more peanut oil in skillet over high heat. Add shrimp and season with 1/2 teaspoon of pepper flakes and salt to taste. Stir-fry shrimp until pink and cooked through, about 11/2 minutes. Transfer to a plate.
4. Heat remaining 2 tablespoons peanut oil over high heat. Add garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add tofu; cook about 2 minutes more. Add noodles, toss to coat, and cook 1 minute. Add fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts, and 13 cup peanuts; toss until hot. Divide Phad Thai among plates and top with remaining 14 cup sprouts, additional peanuts, and chopped scallions. Serve immediately with lime wedges and Sriracha.
Nutrition Info (per serving):
Total Fat: 20 grams
Saturated Fat: 3 grams
Total Carbohydrate: 27 grams
Protein: 22 grams
Sodium: 1074 milligrams
Cholesterol: 157 milligrams
Fiber: 1.5 grams