Shrimp Pad Thai

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=640881

Yield

6 servings

Ingredients

• 1/2 pound dry rice noodles, preferably 1/4 inch wide
• 3 tablespoons canola oil
• 3 large garlic cloves, minced
• 1/2 pound cleaned and peeled shrimp, cut lengthwise in half
• 1 pound extra-firm tofu, cubed
• 2 large eggs, lightly beaten
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 2 tablespoons brown sugar
• 2 teaspoons paprika
• 6 scallions, cut into 2-inch pieces
• 2 cups bean sprouts
• 1 small red bell pepper, seeded and slivered
• 1/4 cup peanuts, chopped
• 1 lime, cut into wedges

Preparation

Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.

In a wok or large stockpot, heat the oil over medium-high heat. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.