Ingredients
- 8 ounces flat Thai grain noodles
- 1/4 cup fish sauce
- 1/4 cup raw or turbinado sugar
- one to two tablespoons hot Asian chili sauce (sambal oelek or sriracha)
- two tablespoons fresh lime juice, plus lime wedges for garnish
- 1/4 cup vegetable oil
- 1 pound large shrimp, butterflied using the shells on
- 4 large cloves garlic clove, chopped
- 1 12 -ounce package extra-firm tofu, reduce 1/2-inch cubes
- 6 radishes, reduce thin strips
- 4 scallions, halved lengthwise and reduce 1-inch pieces
- 1/2 cup roasted salted peanuts, coarsely chopped
- 2 cups bean sprouts
- 2 jalapeno peppers (red and eco-friendly), seeded and thinly sliced into strips
Directions
Soak the noodles inside a bowl of tepid to warm water until soft enough to split up, about ten minutes. Mix the fish sauce, sugar, chili sauce and lime juice inside a separate bowl. Once the noodles are soft, drain and go back to the bowl. Place the bowls along with other ingredients near the stove (this dish cooks rapidly).
Heat a wok or large skillet over high temperature until hot. Add some vegetable oil. adding the shrimp and stir-fry until pink, a couple of minutes. Transfer the shrimp to some bowl utilizing a slotted spoon leave the oil within the pan. Add some garlic clove and tofu towards the pan stir-fry until just golden. Add some noodles and 1/4 cup fish-sauce mixture stir-fry before the noodles absorb the sauce, about 3 minutes. Equal to 1/4 cup water when the noodles appear dry, try not to allow them to become mushy.
Add some radishes. scallions and 1/4 cup peanuts toss to mix. Stir within the remaining fish-sauce mixture. Taste and adjust seasoning (you can include more water, lime juice or fish sauce ).
Return the shrimp towards the pan as well as heat through, a couple of minutes. Transfer the mix to some platter top with bean sprouts, jalapenos and also the remaining 1/4 cup peanuts. Serve with lime wedges.
Photograph by Disadvantage Poulos