Pad Thai (Stir-Fried Noodles)

Name: Pad Thai (Stir-Fried Noodles)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 473 milliliters bean sprouts; 2 Tbsps brown sugar; 3 Tbsps canola oil; 2 larges eggs, lightly beaten; 454 grams extra-firm tofu, cubed; 59 milliliters fish sauce; 3 larges garlic cloves, minced; 1 lime, cut into wedges; 2 teaspoons paprika; 59 milliliters peanuts, chopped; 1 small red bell pepper, seeded and slivered; 227 grams dry rice noodles, preferably 1/4 inch wide; 59 milliliters rice vinegar; 6 scallions, cut into 2-inch pieces; 227 grams cleaned and peeled shrimp, cut lengthwise in half

You can never have too many main course recipes, so give Pad Thai (Stir-Fried Noodles) a try. This recipe serves 6. Watching your figure? This dairy free and pescatarian recipe has 388 calories, 20g of protein, and 14g of fat per serving. This recipe is typical of Asian cuisine. If you have rice noodles, extra-firm tofu, peanuts, and a few other ingredients on hand, you can make it. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy.

Ingredients you will need

Pasta

Water

Drain and discard the water.

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Water

In a wok or large stockpot, heat the oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Wok

Add the garlic and stir-fry 15 seconds.

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Garlic

Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque.

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Shrimp

Add the tofu and toss until lightly coated with oil.

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Tofu

Cooking Oil

Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined.

Ingredients you will need

Brown Sugar

Fish Sauce

Pasta

Paprika

Vinegar

Water

Egg

Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.

Ingredients you will need

Bean Sprouts

Red Pepper

Green Onions

Peanuts

Lime

Equipment

Pot

Wok

Ingredients

Servings:

eggs, lightly beaten 454grams

extra-firm tofu, cubed 59milliliters

fish sauce 3larges

garlic cloves, minced 1

lime, cut into wedges 2teaspoons

paprika 59milliliters

peanuts, chopped 1small

red bell pepper, seeded and slivered 227grams

dry rice noodles, preferably 1/4 inch wide 59milliliters

rice vinegar 6

scallions, cut into 2-inch pieces 227grams

cleaned and peeled shrimp, cut lengthwise in half

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.