Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Chanya Woehlcke
4 ounces medium-thick flatÂ rice noodles
2 TBS plus 1 tsp. sugar
2 TBS plus 1 tsp. Southeast Asian fish sauce or soy sauce
2 TBS rice vinegar
1â�„4 cup peanut oil
2 large eggs, beaten with a pinch of salt
12 ounces peeled and deveined medium shrimp
3â�„4 tsp. crushed red pepper flakes
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup cubed firm tofu (about 6 ounces)
5Â scallionsÂ (white and green parts), 3 cut into 1â�„2-inch pieces, 2 chopped
11â�„4 cupsÂ mung beanÂ sprouts
1â�„3 cup salted roasted peanuts, chopped, plus additional forÂ garnish
For serving: Lime wedges, Sri Racha sauce (Thai hotÂ chili sauce)
Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauceÂ and vinegar in a small bowl.
Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1â�„2-inch pieces. Set aside.
Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1â�„2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 11â�„2 minutes. Transfer to a plate. Heat the remaining 2 tablespoonsÂ peanut oilÂ over high heat. Add the garlic, shallots, and remaining 1â�„4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg andÂ shrimp, 1 cup of the sprouts, and the 1â�„3 cupÂ peanutsÂ and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.
(This recipe was contributed as part of a "Cook of the Week" feature.)