Ingredients
4 ounces rice noddles medium thick soak overnight
2 tablespoons sugar (2 TBSP plus 1 TSP)
2 tablespoon fish sauce
2 tablespoons rice wine vinegar
1 tablespoon tamerid
1/4 cup peanut oil
2 eggs, beaten with a pinch of salt
12 ounces shrimp, chicken or tofu
3/4 teaspoon crushed red pepper
4 cloves garlic chopped
2 shallots, thinly sliced
5 scallions white and green parts
1 1/4 cups bean sprouts
1/3 cup roasted peanuts, salted and chopped
Preparation
Put the noodles in a medium bowl and add water to cover. Whisk the sugar with the fish sauce and vinegar in a small bowl.
Heat a large skillet over med. heat until hot and add 1 tablespoon of the peanut oul. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of eggs. Cook until just set, about 45 seconds. Invert the eggs onto a utting board and cut into 1/2 inch piees, Set aside.
Add another 1 Tablespoon of peanut oil to the same skillet and heat over high heat. Add Shrimp, 1/2 teaspoon of pepper flakes and salt to taste. Stir-fry until shrimp are pink and just cooked through about 1 1/2 minutes. Transfer to a plate.
Heat the remaing 2 Tablespoons of peanut oil over high heat. Add the garlic, shallot and remaining 1/4 teaspoon of red pepper and stir fry until lightly browned, about 1 minute. Add the tofu and cook 2 minutes. Add the noodles and cook, tossing until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion peices and heat throug. Stir in the cooked egg and shrinp, 1 cup of the sprouts and the 1/2 cup of peanuts and toss until hot. Divide the phad thai among the plates and top wiith the memaining 1/4 up sprouts, additional peants and schoope sacllions. Serve immediately with the lie wed ges and sririacha.
