8 ounces flat rice noodles
4 ounces basil leaves left as whole, stems removed
1 pound, peeled and deveined shrimp
4 ounces firm tofu, cubed
2 eggs, beaten
2 cloves garlic, minced
1/2 teaspoon habenero pepper, minced
1/2 cup fish sauce
3 tablespoons brown sugar
2 tablespoons, finely chopped lightly salted peanuts
1/2 cup bean sprouts
1/ cup mint leaves
2 limes, cut into wedges
Noodles: Soften in water according to directions on package - normally 30 to 45 minutes in cool water. Drain and set aside.
Pad Thai: Heat wok over high heat, add 2 tablespoons of the oil. When the oil is shimmering, add the basil and fry until crisp. Transfer the basil to a paper towel. Meanwhile, add 1 tablespoon of oil to wok, then add shrimp and tofu and stir-fry until the shrimp begins to become opaque, about 2 minutes. Add the eggs and scramble quickly. Transfer the mixture to a plate and wipe out the wok with a clean, dry cloth.
Heat the wok and add the remaining 2 tablespoons of oil. When the oil is hot, add the garlic and habenero pepper and cook for 20 seconds. Add the fish sauce and brown sugar and heat through. Add the noodles and toss until the noodles have absorbed most of the sauce. Add peanuts, bean sprouts and reserved tofu, shrimp, and eggs and toss.
Transfer mixture on a serving platter. Garnish with lime, basil and mint.
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