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Crispy Pad Thai Noodles with Two Luscious Sauces

A delightful fusion of crispy noodles, tender proteins, and two distinct sauces that elevate traditional Pad Thai to new heights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 1 recipe mee krob (crispy noodles) Buy from local Asian market or a high-quality brand like 'Thai Taste.'
  • 1 lb shrimp (or your choice of protein, such as chicken or tofu) Fresh shrimp is preferred but frozen will work if thawed.
  • 9 oz pressed tofu (cut into small cubes for cooking) Ensure tofu is pressed to avoid excess moisture.
  • 3 cups bean sprouts (fresh, for that nice crunch)
  • 3 large eggs (room temperature for fluffiness)
  • 1.5 teaspoon fish sauce Substitute with soy sauce for a vegan version.
  • 12 stalks garlic chives (cut into 1-inch pieces; fresh is best)
  • 1 cup roasted cashews (for that irresistible nutty flavor)
  • 6 pieces lime wedges (to serve with the dish)
  • 1 piece Julienned red pepper (for garnish, optional)
  • 1 cup Chopped cilantro (for a burst of freshness, optional)

Method
 

Preparation
  1. Beat the eggs together with the fish sauce until smooth.
  2. Heat oil in a nonstick skillet over medium heat, pour in half of the egg mixture to form a thin omelette. Cook until just set, then flip to cook the other side. Allow it to cool before cutting it into beautiful ribbons.
Cooking the Ingredients
  1. In a hot wok or large frying pan, drizzle some oil and add shrimp. Sauté for 3-4 minutes until halfway done, then flip to cook the other side for an additional 2 minutes. Remove from the pan and set aside.
  2. Using the same pan, add tofu cubes and sauté until heated through and slightly crispy for about 3-4 minutes.
Combining Noodles and Vegetables
  1. Add the crispy noodles to the pan and toss them for about a minute until they become pliable.
  2. Add the bean sprouts, garlic chives, and egg ribbons. Toss everything together for another 30 seconds.
Plating
  1. Carefully plate the noodles and top them with shrimp and sprinkle roasted cashews.
  2. Serve with lime wedges, garnished with cilantro and red pepper if desired. Squeeze lime juice over the dish just before eating to brighten the flavors.

Notes

Store leftovers in an airtight container in the fridge for up to three days. For a vegan version, substitute fish sauce with soy sauce and omit the eggs.