Tony’s Take on Pad Thai with Shrimp at P.F. Chang’s

Ingredients

• 8 oz dried flat rice noodles
• 8 oz large shrimp, peeled and deveined
• 4 oz extra-firm tofu, cut into small strips
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 3 green onions, cut into 2-inch lengths
• 2 cloves garlic, minced
• 1/4 cup peanuts, chopped (roasted/unsalted)
• 1/4 cup fresh cilantro, rough chopped
• 2 tbsp vegetable oil
• 1 tbsp fried shallots (optional, for crunch)
• 1 lime, cut into wedges
• SAUCE: 3 tbsp fish sauce
• SAUCE: 3 tbsp palm sugar (or brown sugar)
• SAUCE: 3 tbsp tamarind concentrate
• SAUCE: 1 tbsp rice vinegar
• SAUCE: 1 tsp paprika (for that signature color)

Instructions

1. SOAK THE NOODLES: Place your rice noodles in a large bowl of warm water. Let them soak for about 30-45 minutes until flexible but still firm. Drain and set aside. Do not over-soak!
2. PREP THE SAUCE: While noodles soak, whisk together fish sauce, sugar, tamarind, rice vinegar, and paprika in a small bowl. Ensure the sugar is fully dissolved. Taste it! It should be a punch of sour and sweet.
3. SEAR THE PROTEIN: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu strips. Fry until golden brown on all sides. Push to the side or remove. Add shrimp. Cook just until pink, about 2 minutes. Remove shrimp and tofu from the pan to keep them tender.
4. SCRAMBLE TIME: Add a little more oil if needed. Pour in the beaten eggs. Scramble them quickly until just set, breaking them into bite-sized chunks.
5. WOK TOSS: Add the minced garlic and cook for 10 seconds until fragrant. Toss in the drained noodles and pour the sauce over everything. Stir-fry vigorously! The noodles will absorb that sauce and soften up.
6. COMBINE: Throw the shrimp and tofu back into the pool. Add the green onions and half the bean sprouts. Toss everything together for another minute until the vegetables are slightly wilted but still crisp.
7. PLATE IT UP: Transfer to a serving bowl. Top generously with the remaining bean sprouts, chopped peanuts, fried shallots, and a mountain of fresh cilantro.
8. FINISH STRONG: Squeeze a lime wedge over the top and sprinkle with 1 teaspoon of Chili Lime Finishing Salt for that final electric zest. DUNZO!