Shrimp Pad Thai

SERVES: 4

PREPARATION TIME: 25 min

COOKING TIME: 15 min

Ingredient

3 tbsp Filippo Berio Extra Light Olive Oil
6 oz wide rice noodles
3 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp ketchup
2 tbsp granulated sugar
2 tbsp soy sauce
2 tsp garlic chili paste
8 oz medium shrimp, peeled and deveined
4 oz firm tofu, drained and cut into 1/2-inch pieces
2 tsp paprika
2 eggs, beaten
2 cups sliced green onion (cut diagonally into 1-inch lengths)
2 cups bean sprouts
1/2 cup coarsely chopped fresh cilantro
1/4 cup crushed unsalted roasted peanuts
4 lime wedges

Method

Cook rice noodles according to package directions; drain.
Meanwhile, in small bowl, whisk together rice vinegar, fish sauce, ketchup, sugar, soy sauce and chili paste; set aside. Heat oil in large nonstick skillet set over medium-high heat; cook shrimp for 2 to 3 minutes or just until opaque. Using slotted spoon, transfer to plate.
Mix tofu and paprika; add to same skillet and cook for about 3 minutes or until browned around edges. Pour in eggs. Cook, stirring constantly, for about 2 minutes or until set into curds. Add drained noodles, reserved shrimp and rice vinegar mixture, green onion and bean sprouts.
Stir-fry for 3 to 5 minutes or until noodles are tender and heated through. Transfer to serving platter. Sprinkle cilantro and peanuts over top. Serve with lime wedges.

Cook with:
Extra light taste olive oil

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Filippo Berio Extra Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.