Classic Pad Thai

Name: Classic Pad Thai
Ingredients: 6 ounces uncooked flat rice noodles (pad Thai noodles); 1/4 cup rice vinegar; 4 teaspoons sugar, divided; 2 tablespoons very thinly sliced banana pepper; 3 ounces extra-firm tofu, cut into thin strips; 1 tablespoon fresh lime juice; 1 tablespoon water; 1 tablespoon lower-sodium soy sauce; 1 tablespoon fish sauce; 2 large eggs, lightly beaten; 1/8 teaspoon salt; 3 tablespoons peanut oil, divided; 3 garlic cloves, minced; 1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips; 4 cups fresh bean sprouts, divided; 3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces; 1 tablespoon small dried shrimp; 1/4 cup unsalted, dry-roasted peanuts, chopped; 1/4 cup cilantro leaves

19 ingredients

6 steps

Ingredients

6 ounces uncooked flat rice noodles (pad Thai noodles)
1/4 cup rice vinegar
4 teaspoons sugar, divided
2 tablespoons very thinly sliced banana pepper
3 ounces extra-firm tofu, cut into thin strips
1 tablespoon fresh lime juice
1 tablespoon water
1 tablespoon lower-sodium soy sauce
1 tablespoon fish sauce
2 large eggs, lightly beaten
1/8 teaspoon salt
3 tablespoons peanut oil, divided
3 garlic cloves, minced
1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips
4 cups fresh bean sprouts, divided
3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces
1 tablespoon small dried shrimp
1/4 cup unsalted, dry-roasted peanuts, chopped
1/4 cup cilantro leaves

Directions

1

Prepare the noodles according to package directions; drain.
2

Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.
3

Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
4

Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.
5

Heat a large wok over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.
6

Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.

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