Stephen Barrett's Pad Thai

Serves 4 people | 45 mins

Ingredients

Pad Thai:

•   Approximately 300 gm rice noodles
•   3 tbsp vegetable oil
•   200 gm firm tofu cubed
•   1 red bell pepper – sliced
•   3 cloves garlic – minced
•   1 shallot – diced
•   200 gm shrimp
•   1 cup sugar peas
•   3 green onions – chopped
•   2 eggs
•   1 cup bean sprouts
•   1 cup crushed peanuts
•   2 limes
•   ½ cup fresh cilantro
•   1 red Thai chili chopped (optional)
•   Salt and Pepper

Pad Thai Sauce:

•   2 tablespoons fish sauce
•   1 tbsp soy sauce
•   1 tsp Maggi sauce (can be substituted for more soy sauce)
•   2 tbsp brown sugar
•   1 tbsp maple syrup
•   1 tbsp siracha hot sauce
•   1 tbsp sesame oil

Instructions

•   Cook noodles according to package instructions or until tender.
•   Mix the sauce in a mason jar or bowl by combining 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp Maggi sauce, 2 tbsp brown sugar, 1 tbsp maple syrup, and 1 tbsp siracha hot sauce. Whisk or shake and set aside.
•   Heat 1 tbsp of vegetable oil in large pan or wok. Add salt and pepper and fry cubed tofu until crispy making sure to turn occasionally.
•   Once crispy add 1 tbsp oil, 1 sliced bell pepper, 3 cloves of minced garlic, 1 diced shallot, 200 gm of peeled shrimp, 1 cup of sugar peas, and 1 chopped green onion. Cook for 4 minutes or until shrimp is pink and cooked through.
•   Move all ingredients to one side of the pan. Add 1 tbsp oil and whisk eggs into hot pan. Scramble the eggs until cooked and mix with remaining pan ingredients.
•   Add cooked noodles, 1 cup of bean sprouts, ½ cup of crushed peanuts and sauce. Toss to combine all the ingredients and cook for an additional 3 minutes, or until everything is well mixed and hot.
•   Squeeze ½ a lime over dish. Top with cilantro leaves, remaining green onions, crushed peanuts and chopped Thai chili if desired.