Pad Thai Noodles

By Christopher

"Thai is my favorite Asian cuisine, and the Thai noodles at Q, A Thai Bistro, here in Forest Hills just may be my favorite dish," writes Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"

Ingredients

• 4 ounces dried Thai rice sticks*
• 3 tablespoons vegetable oil
• 8 ounces uncooked medium shrimp, peeled, deveined
• 3/4 cup 1/2-inch pieces firm tofu (about 6 ounces)
• 1/4 cup finely chopped radishes
• 2 teaspoons paprika
• 1 large egg, beaten to blend
• 2 cups mung bean sprouts
• 2 cups green onions, cut diagonally into 1-inch pieces
• 1/4 cup fish sauce (nam pla)*
• 3 tablespoons rice vinegar
• 4 teaspoons sugar
• 1/4 cup finely chopped roasted unsalted peanuts
• Lime wedges

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
*Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.