simple way to prepare favorite Pad Thai with Shrimp and Tofu

Hi there Everyone, I hope you’re in good health and happiness today. One issue that is inseparable in human living is eating. Of course, in supplement to with regards to the taste, we must likewise attach importance to health. Eating very good and healthy foods that are beneficial to get the body so that the body is always in suitable state. For those of you who still including to consume fast food, I recommend to stop and start cooking all on your own.

Pad Thai with Shrimp and Tofu

You certainly know that the meals you consume daily has a wonderful effect on your body health in addition to standard of living. In fact, healthy food can come in a simple version and form, at a low price in addition to easy to reach. Healthy food it isn’t just focused on expensive organic ingredients of which are common in big supermarkets.

Typically the rise of popular diet styles and trends has caused a bit of confusion on so-called healthy foods. In fact , this trend often distracts from the most critical basic nutritional principles. In fact, all you need to know can be the basic principles and content regarding different varieties of foodstuffs and adjust all of them to the needs from the body.

Thus healthy food is a food that you simply cook yourself, you can choose the ingredients that are suitable for the sake of your current body. Cooking is an easy exercise, everyone is able to cook, no need to have cooking courses to become an expert inside cooking, just know the recipe together with try to practice it. Today wish going to make something special, Pad Thai with Shrimp and Tofu. This is one of my favorite recipes, This time I will make that a little more unique than normal.

Read  how to make award winning Thai green chicken curry

Attention! ALLERGENSPad Thai is a popular dish in Thai restaurants. It is also served with crab, squid, or chicken in place of the shrimp.

Ingredients of Pad Thai with Shrimp and Tofu

Ingredients

  • 2 Tbsp. palm sugar
  • 1 Tbsp. granulated sugar
  • 2 Tbsp. tamarind paste
  • 2 Tbsp. fish sauce
  • 6 ounces dried, thin rice stick noodles, soaked in cold water for 1 hour
  • 2 tsp. vegetable oil
  • 1 medium shallot, peeled and minced
  • 8 medium shrimp, peeled and deveined
  • 2 large eggs
  • 1⁄2 package (8 oz.) fried tofu squares, sliced
  • 1⁄4 tsp. red chili flakes
  • 2 tsp. dried shrimp
  • 1 tsp. salted radish
  • 2 cups bean sprouts
  • 1 cup sliced Chinese chives or scallions, cut into 2-inch pieces
  • 1⁄2 lime, cut into wedges

Steps To Make Pad Thai with Shrimp and Tofu

Directions

  • In a medium saucepan, combine palm sugar, granulated sugar, tamarind, and fish sauce. Simmer over low heat until sugars are dissolved.
  • Drain noodles. Heat a wok or large sauté pan over medium heat, add oil, and fry shallots until fragrant, about 10 seconds. Add shrimp and sauté for about 1 minute. Remove shrimp from the pan and set aside.
  • Crack eggs into pan and break yolks. Let eggs fry for 2 minutes without stirring, and then break up eggs. Mix in tofu, chili flakes, dried shrimp, and radish. Stir-fry until tofu is thoroughly heated up, about 1 minute, and then add noodles.
  • Increase heat to high, then stir-fry for 3 to 5 minutes, turning noodles until soft, translucent, and brown. Add sauce. Stir for a few moments until sauce is mostly absorbed. Return shrimp to pan.
  • Add bean sprouts and Chinese chives (keeping some for garnish) and cook for another 30 seconds. Serve topped with fresh Chinese chives and lime wedges.

What do you think ? It’s easy, isn’t it ? I’m sure everyone can make it home including you. Absolutely nothing is impossible if you want to be able to try. I want to thank your time. Also, check out other interesting recipes on this kind of website, Don’t forget to bookmark this particular page within your browser so you can access it faster later, be sure to share it with your loved ones, good friends, and colleagues. Thanks for listening, Happy Cooking!

Read  easiest way to prepare any night of the week Lentil pilaf with peas, spinach & cashews