15 Minute Pad Thai

• Produce

  • 1 Chili flakes
  • 3 Garlic cloves
  • 1 tsp Ginger
  • 1 Shallot, large

• Refrigerated

  • 2 Eggs
  • 8 oz Tofu

• Condiments

  • 3 tbsp Fish sauce
  • 2 tsp Soy sauce

• Pasta & Grains

  • 4 oz Pad thai noodles
  • 1 Water to cover noodles

• Baking & Spices

  • 1 Salt
  • 3 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Peanut or vegetable oil
  • 3 tbsp Rice vinegar

Found on feastingathome.com

Description

Ingredients

• 8 ounces tofu, chicken breast or peeled prawns
• salt
• 4 ounces pad thai noodles
• Boiling water to cover noodles
• 2 tablespoons peanut or vegetable oil
• 1 large shallot, finely diced
• 3-4 chopped garlic cloves
• 1 teaspoon chopped ginger (optional)
• ---
• 2 eggs, whisked with a fork with a generous 3-finger pinch salt
• ---
• 3 tablespoons fish sauce (or vegan fish sauce)
• 3 tablespoons sugar (or brown sugar)
• 3 tablespoons rice vinegar
• 2 teaspoons soy sauce (or Braggs)
• Chili flakes
• Garnish:
• fresh bean sprouts, chili flakes chopped scallions, roasted peanuts and lime.

Directions

• Place rice noodles in a shallow baking dish and boil enough water to cover them. Cover with boiling water for 5-8 minutes, until tender, but not too soft, then drain. In the mean time,
• slice chicken into very thin strips, ⅓ inch thick x 1 inch long, and season with salt and pepper. (Alternately, press tofu with paper towels to blot dry well. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in corn starch) Sear seasoned chicken or shrimp (see notes below) or tofu in a wok with hot oil until cooked through over medium high heat. Set aside, blot with paper towels, wipe out pan. Turn heat off.
• Chop shallot, garlic and ginger very finely. Set aside.
• In a small bowl whisk the two eggs with a fork and a generous, 3-finger pinch of salt.
• In another small bowl, mix fish sauce, sugar, rice vinegar, and soy sauce.
• Gather your bowls around the stove.
• Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot, garlic ginger and stir, cooking a few minutes until golden and fragrant.
• Make a well in the center, and add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just little, and incorporate them into the shallots and garlic, continuing to break them into small bits.
• Add the drained, semi soft, noodles and toss with the egg mixture, stirring, flipping constantly for about two minutes, or until noodles become soft and pliable.
• Add sauce and either the chicken, tofu or shrimp. Turn and toss the noodles for a few more minutes. It will smell quite fishy at first - turn your fan on - but it will mellow out perfectly. Cook until the noodles are soft ( but still a little chewy) adding a little water if it seems dry. Toss in the bean sprouts and peanuts ( or serve on the side) and sprinkle with chili flakes and scallions. Give one more toss and serve immediately.
• Divide among two plates.
• Garnish with bean sprouts, fresh scallions, lime wedges and roasted crushed peanuts.
• Notes: An easy way to cut back on the oil in the recipe is to poach the thinly sliced chicken in a little water (just enough to barely cover) in the pan or wok for just few few minutes. Drain and set aside. The thinner you slice the chicken the faster it will cook.