I love Thai food so there is no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles. If you have dined at Thai restaurants, I’m sure you have had Pad Thai. Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up. If you would like to make it low carb, swap out the rice noodles for zucchini noodles.
3ozpackaged rice noodles(rice sticks)
6ozmedium-sized shrimp(shelled and deveined)
2ozfried firm tofu(cut into slices (optional))
1large egg white
1ozChinese chives(or scallions, cut into 2-inch lengths)
For the Seasonings:
1 1/2tbspfish sauce(Thai Kitchen brand for gluten free)
1/2tspchili powder or more(to taste)
Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.
Rinse the boiled noodles with cold running water.
Mix all the seasoning ingredients in a small bowl until well combined, set aside.
Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring.
As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds.
Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds.
Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.
Next, add the bean sprouts and chives and continue stirring.
As soon as the bean sprouts are cooked, stir-in the crushed peanut.
Turn off the heat and serve the Pad Thai immediately with the lime wedges.