Spring Vegetable Pad Thai
Ingredients
Noodles and Vegetables
-
4
oz
thin flat rice noodles
-
1
T
shredded salted radish (optional)
-
1
T
dried, toasted shrimp, chopped
-
1/2
cup
fresh peas
-
1/2
cup
asparagus
-
1-2
cups
fresh bean sprouts
Sauce and Seasoning
-
1
T
tamarind paste
-
2
T
warm water
-
3
T
palm sugar or brown sugar or white sugar
-
3
T
fish sauce
Protein and Garnish
-
1
large
egg
-
1/2
cup
extra firm tofu (optional)
-
6-8
medium
shrimp, peeled and deveined
-
1/2
cup
scallions or garlic chives
-
1/4
cup
roasted chopped peanuts
-
lime wedges
-
chili flakes
Aromatics
-
1
large
shallot, finely chopped
-
4-5
cloves
garlic, rough chopped
Instructions
- Soak the rice noodles in lukewarm water for 20 minutes.
- Soak the salted radish in lukewarm water for 10 minutes, then drain.
- Toast the dried shrimp in a skillet until crispy, then chop small.
- Mix tamarind paste with warm water and sugar in a bowl, set aside.
- Pat dry tofu and cut into strips.
- Chop scallions and peanuts, and cut limes into wedges for garnish.
- In a wok, heat oil and add shallot and garlic, stirring until golden.
- Add the egg, allowing it to bubble, then break it into small bits.
- Add tofu, radish, and dried shrimp, stirring until tofu browns.
- Add drained noodles and half the bean sprouts, stirring for 1 minute.
- Add shrimp, peas, asparagus, and the tamarind mixture, cooking until shrimp are done and noodles soften.
- Toss in scallions and half the peanuts.
- Serve immediately, garnishing with peanuts, lime wedges, bean sprouts, and chili flakes.
Nutrition Facts (estimated)
Servings
2-3
Calories
496
Total fat
15g
Total carbohydrates
60g
Total protein
20g
Sodium
1000mg
Cholesterol
186mg
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