Shrimp Pad Thai

Ingredients

• 2 cups bean sprouts 
• 1 tablespoons asian chili sauce hot (sambal oelek or sriracha)
• 12 ounce extra-firm tofu cut into 1/2-inch cubes
• 0.3 cup fish sauce 
• 4 large cloves garlic chopped
• 2 tablespoons juice of lime fresh for garnish
• 6  radishes cut into thin strips
• 2  jalapeño peppers green red seeded thinly sliced into strips ( and )
• 8 ounces flat thai rice noodles 
• 0.5 cup roasted peanuts salted coarsely chopped
• 4  scallions halved lengthwise cut into 1-inch pieces
• 1 pound shrimp with the shells on
• 0.3 cup sugar raw
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• stove
• wok
• slotted spoon

Directions

1. Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes.
2. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl.
3. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
4. Heat a wok or large skillet over high heat until very hot.
5. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes.
6. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan.
7. Add the garlic and tofu to the pan; stir-fry until just golden.
8. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes.
9. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
10. Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
11. Return the shrimp to the pan and heat through, about 2 minutes.
12. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts.
13. Serve with lime wedges.
14. Photograph by Con Poulos