Ingredients:
|
1/8 cup |
Fish sauce |
|
1/8 cup |
Soy sauce |
|
1/8 cup |
Rice vinegar |
|
1/8 cup |
Brown sugar |
|
1 Tbsp. + |
Japanese Roasted Sesame Oil + extra |
|
1 Tbsp. |
Sriracha |
|
|
Fresh lime juice |
|
|
|
|
4 oz. pkg. |
Pad Thai Noodles, cooked according to directions. |
|
1 cup |
Bean sprouts |
|
1 |
Egg |
|
½ cup |
Firm tofu, diced |
|
8-10 |
Shrimp, peeled and deveined |
|
½ |
Shallot |
|
|
Peanuts |
|
|
Green onion for garnish |
Directions:
Combine ingredients for sauce and whisk until sugar is dissolved.
In pan, add 1 tsp. of Japanese Roasted Sesame Oil and sauté shrimp or chicken until cooked through. Set aside. In same pan, add more Japanese Roasted Sesame Oil and scramble eggs. Set aside. Add more Japanese Roasted Sesame Oil to pan and sauté diced tofu. I like to finish mine off in the oven for 5-10 minutes on 375o for extra crispy tofu. In bowl, combine noodles, sprouts, egg, tofu and protein (shrimp or chicken) and toss. Drizzle sauce over everything and toss again so everything is incorporated. Garnish with crushed peanuts, green onion and lime wedge. Serves 2.