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Crispy Pad Thai Noodles with Two Luscious Sauces

A delightful blend of crispy noodles, succulent shrimp, fresh veggies, and two luscious sauces creating an unforgettable flavor experience.
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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: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 recipe Crispy Mee Krob Noodles
  • 1 lb Protein of choice (shrimp, chicken, beef, or tofu)
  • 3 cups Fresh bean sprouts Can substitute with other crunchy veggies
  • 3 Large eggs Using free-range eggs enhances flavor
  • 1.5 teaspoon Fish sauce Opt for high-quality brands like Red Boat for the best umami
  • 12 stalks Garlic chives Cut into 1-inch pieces; scallions can be a great substitution
  • 1 cup Roasted cashews Buy unsalted for control over flavor
  • 9 oz Pressed tofu Cut into small cubes; an excellent vegetarian alternative
  • 6 pieces Lime wedges For zesty kick
  • Optional garnishes: Julienned red pepper, chopped cilantro

Method
 

Preparation
  1. In a bowl, beat the eggs and fish sauce until fully combined.
  2. Heat a nonstick skillet on medium heat and lightly coat with oil. Pour in half the egg mixture to form a thin layer. Cook for about 1-2 minutes until set, then flip to cook the other side. Remove and cut into ribbons.
  3. Heat a wok over high heat and add a splash of oil. Toss in your shrimp, cooking until they turn pink and opaque (about 3-4 minutes). Remove and set aside.
  4. In the same pan, add tofu cubes. Sauté until browned (approximately 5 minutes).
  5. Toss in the crispy noodles along with bean sprouts, garlic chives, and omelet ribbons. Mix thoroughly for about 2-3 minutes until everything is well combined and warmed through.
  6. Transfer your noodles to a serving dish, topping with shrimp, cashews, and lime wedges. Garnish with cilantro or julienned red peppers and serve immediately with a squeeze of lime juice.

Notes

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water for moisture. The sauces can be prepared a day in advance to enhance flavors.