Bean Curd Pad Thaï

Bean Curd Pad Thaï


Servings: 4
Ingredients Preparation

11 1/4 ounces [320 g] rice vermicelli
2 tablespoons [30 mL] fish sauce
2 teaspoons [10 mL] tamarind paste
2 teaspoons [10 g] sugar
1/2 dried red chile
3 tablespoons [45 mL] canola oil
4 large eggs
4 cloves garlic, minced
4 2/3 ounces [130 g] small shrimp
8 1/2 ounces [240 g] firm bean curd, diced
2 green onions, grossly chopped [1 ounce / 30 g]
1 cup [250 mL] soy bean sprouts



Boil, drain then reserve rice vermicelli.
Into a small bowl, well mix together fish sauce, tamarind paste, sugar and chile.
Heat 1 tablespoon [15 mL] of the canola oil in a frypan over high heat.
Add eggs and cook into a really thin omelet.
Transfer onto a cutting board; cut omelet into approximately 1/4-inch [6-mm] wide strips.; set aside.
Pour remaining canola oil into frypan over high heat.
Fry together minced garlic and shrimp stirring from time to time until shrimp turn pink, for approximately 4 minutes; transfer onto a plate.
Add bean curd dices chopped green onions and half of soy bean sprouts to frypan.
Cook stirring from time to time for 3 minutes.
Transfer mixture onto the plate along with the shrimp.
Add reserved rice vermicelli, omelet strips and tamarind paste mixture to frypan.
Cook, stirring, until vermicelli is really hot.
Mix in reserved shrimp and bean curd dices.
Cook until really hot and well mixed.
Garnish with remaining soy bean sprouts, and serve.