Pad Thai with Shrimp and Tofu

Pad Thai with shrimp and tofu – a detailed recipe cooking. Time: 45 мин. plus time marinating Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Shrimp Pad Thai Noodles

• 110 gr. rice noodle
• 170 gr pickled tofu (see recipe below)
• 1 tbsp. l dried shrimp
• 30 gr tamarind pasta
• 3/4 Art. boiling water
• 2 tbsp. l fish sauce
• 2 tbsp. l palm sugar
• 1 tbsp. l rice wine vinegar
• 1-2 tbsp. l peanut butter
• 1 tbsp. chopped green onions (portioned)
• 2 tsp chopped garlic
• 2 whole beaten eggs
• 2 tsp salted cabbage
• 85 gr. bean sprouts (portioned)
• 1/2 tbsp. chopped roasted salted peanuts (portioned)
• Ground dried red chilli to taste
• 1 sliced lime

Pickled tofu

• 170 gr very hard tofu (not soft)
• 1.5 tbsp. soy sauce
• 1 tsp Chinese powder “5 spices”

Recipes with similar ingredients: rice noodles, tofu, shrimp, eggs, vegetable relish, tamarind, fish sauce, soy sauce, wine vinegar, peanut butter, green onions, garlic, red pepper cereal, seasoning five spices, lime, peanuts

Recipe preparation:

1. Put the tamarind paste in boiling water and let stand, while cooking the other ingredients. In a small bowl, mix the fish sauce, palm sugar and rice wine vinegar. Put rice noodles in a bowl and pour hot water. Let it stand bye cook the remaining ingredients. When all the other ingredients will be measured in separate bowls, drain the water from the noodles. Chop tofu stripes 1 cm wide, about like french fries. Wipe the paste from tamarind through a fine mesh sieve and add to the sauce. Shuffle.
2. Put the wok on a strong fire. When it heats up, pour a tablespoon of peanut butter. Heat it to shine, then put the tofu. Sauté the tofu until golden brown constantly shifting, no more than a minute. Arrange tofu with pans in a small bowl. If necessary, add to the pan a little peanut butter and heat to a shine. Put 2/3 green onions, then garlic and cook for 10-15 seconds. Add to pan the eggs when they begin to set, after about 15-20 sec., mix to make scrambled eggs. Add remaining ingredients in the following order and mix after each additive: noodles, sauce, cabbage, shrimp and 2/3 of seedlings beans and peanuts. Stir until everything is warm, but not longer than 1-2 minutes
3. Transfer to serving dish. Sprinkle with remaining green onions, bean sprouts and peanuts. Serve immediately with ground Chili Peppers and Lime Slices. Pickled Tofu: Tight wrap tofu in a kitchen towel. Put the wrapped cheese in a cake mold with a diameter of 20 cm. Cover with another cake mold and press down with a weight of 2.3 kg. (Dry beans or groats.) Put in the refrigerator and leave it under pressure for 12-15 h. Put pressed tofu in a container of 2 tbsp. Mix soy sauce, 5 spice powder and pour tofu with this sauce. Cover and refrigerate for 30 minutes, turning over once. Remove tofu from the marinade and use immediately or store in refrigerator for up to 2-3 days.