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Shrimp and Tofu Pad Thai |
I made some substitutions considering the fact that I cannot get the more conventional substances in which I stay. This continues to be a delicious Asian-inspired dish that my girlfriend and I love. Garnish with chopped peanuts, chile flakes, and lime wedges.
Ingredients :
- 6 oz greater-firm tofu
- 1 ½ cups soy sauce
- 1 teaspoon Chinese 5-spice powder
- 4 ounces maifun (rice noodle sticks)
- boiling water to cowl
- ¼ cup brown sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons peanut oil, or more as wanted
- 1 cup chopped green onions (green elements handiest), divided
- 2 teaspoons minced garlic
- 2 eggs, nicely-crushed
- ½ cup frozen cooked salad shrimp, thawed
- ¼ cup coarsely chopped kimchi
- three oz sparkling bean sprouts
Instructions :
Prep : 30M | Cook : 2M | Ready in : 13H25M |
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Notes :
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