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Shrimp and Tofu Pad Thai |
I made some substitutions since I can't get the more traditional ingredients where I live. This is still a delicious Asian-inspired dish that my girlfriend and I love. Garnish with chopped peanuts, chile flakes, and lime wedges.
Ingredients :
- 6 ounces extra-firm tofu
- 1 ½ cups soy sauce
- 1 teaspoon Chinese five-spice powder
- 4 ounces maifun (rice noodle sticks)
- boiling water to cover
- ¼ cup brown sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons peanut oil, or more as needed
- 1 cup chopped green onions (green parts only), divided
- 2 teaspoons minced garlic
- 2 eggs, well-beaten
- ½ cup frozen cooked salad shrimp, thawed
- ¼ cup coarsely chopped kimchi
- 3 ounces fresh bean sprouts
Instructions :
Prep : 30M | Cook : 2 M | Ready in : 13H25M |
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Notes :
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