Claire's Pad Thai
Shrimp or Tofu with saucy spicy noodles and lots of veggies
Equipment
- 1 wok
- 1 large skillet
- knife and cutting board, measuring tools
Ingredients
- 7 or 8 oz. dried rice stick noodles, medium width
Noodle sauce
- 2 TBLS Peanut oil, or other vegetable oil
- 1/2 TBLS minced garlic
- 2 shallots sliced thin
- 2 teas. ground chili paste (such as sambal olek)
- 6 TBLS ketchup
- 1 TBLS sriracha
- 1/4 cup teriyaki sauce
- 3 TBLS. chunky peanut butter
- 1/2 teas. salt If using tofu
- 2 TBLS fish sauce If using shrimp
- 3 cups bean sprouts
- 3 green onions, chopped
Veggie Topping with Tofu or Shrimp
- 1 TBLS Peanut or other vegetable oil
- 1 lb peeled raw shrimp or cubed tofu
- 1 shallot, thinly sliced
- 1/2 teas. garlic, minced
- 2 cups cabbage
- 2 red, ripe tomatoes, in thin wedges
- 2 cups broccoli florets, cut bite size
- 1/2 yellow onion, thinly sliced
- 1/2 cup snow peas, cut in thirds
- 1/2 cup vegetable stock
Garnish
- chopped peanuts, cilantro, lime wedges
Instructions
- Mix together ketchup, Sriracha, teriyaki, peanut butter, salt (if using tofu) and/or fish sauce (if using shrimp), and the vegetable broth.
- Bring a pot of water to a rolling boil, then add the rice sticks. Stirring often to untangle the noodles, cook for 2 minutes, then rinse extremely well under cold running water. This will ensure that the noodles are clean and free of the pungent dried rice flour odor. Drain the noodles in a colander and let dry. Don’t worry if the noodles stick together.
- Heat 2 Tablespoons of oil in a large wok or large nonstick fry pan over medium heat.Add the garlic, shallot, chili paste and allow to sizzle about 30 seconds. Add the ketchup mixture (ketchup thru vegetable broth) and reduce heat to low. Stir frequently for about 5 minutes.
- Set aside 3 Tablespoons of the sauce.
- Add the rice noodles to the bubbling sauce, toss until the noodles absorb all of the sauce and are cooked, 5 to 7 minutes. Add the bean sprouts and green onions and remove the pan from the heat, set aside and put a lid on it to keep warm.
- In another pan, heat 1 TBL oil over moderate heat. Brown the shallot and garlic with the tofu or shrimp until aromatic, take the tofu/shrimp out, add the vegetables and the broth, except for the snow peas. Stir fry until vegetables soften, 3 or 4 minutes. Add the snow peas, reserved sauce and tofu or shrimp, toss for another 2 minutes. Add water or vegetable broth as needed. Remove from heat.
- To serve: portion noodles onto individual dinner plates and top with the sautéed vegetables and tofu/shrimp. Top with peanuts, cilantro and lime wedges.