Pad Thai Noodles

Our new Sealed Burner Range Top with Wok Burner has a high of 35,000 Btu and low of 3,500 Btu, giving you ample power and control. Pad Thai is a perfect example of the many delicious stir fry’s that can be made with the traditional style of wok cooking.

PREP TIME: 30 Minutes
COOK TIME: 30 Minutes
LEVEL: Intermediate



2 Tablespoons Fish Sauce

3 Tablespoons Brown Sugar

3 Tablespoons Rice Vinegar

3 Tablespoons Soy Sauce

2 Tablespoons Peanut Butter

1 Lime Juice and Zest

1/8th Teaspoon Chili Flakes

Stir Fry

1 Lb Pad Thai Rice Noodles

1 Tablespoon Sesame Oil

3 Cloves Garlic

1 Bunch Green Onions

2 Cups Bean Sprouts

2 Bell Peppers

2 Tablespoons Cilantro

1 Tablespoon Ginger

½ Cup Peanuts

2 Limes

1 Lb Shrimp

1 Cup Extra Firm Tofu

2 Eggs

¼ Cup Canola Oil

Salt and Pepper

Method of Preparation

1. Combine the fish sauce, brown sugar, rice vinegar, soy sauce, peanut butter, chili flakes, and the juice and zest of one lime. Whisk until combined.

2. To prepare the vegetables, mince the garlic, ginger, and cilantro. Thinly slice the scallions. Julienne the bell peppers. Julienne refers to chopping vegetables to about the shape and size of a matchstick.

3. Over medium high heat, toast the peanuts in a dry wok pan until they are dark golden, then crush or chop the peanuts and set aside.

4. Fill your wok with salted water. Bring to a boil using the High temperature on your Wok Burner. Once boiling, add the rice noodles. Cook for about 5 minutes or until al dente. Drain and toss noodles in sesame oil to prevent them from sticking while you make the rest of your stir fry.

5. Over high heat, heat your wok. Pour the canola oil around the lip of the wok so it glides down to coat the whole pan. Pour out excess oil, but keep it off to the side if you need more.

6. Add the shrimp to the wok with salt and pepper and sauté until they are about 75% cooked. Remove the shrimp from the wok.

7. Add a teaspoon of canola oil and then add the garlic, scallion, and ginger over medium high heat. After 2 minutes, add the bell peppers. Sauté for another 4 minutes. Add another teaspoon of canola oil and then add the two eggs scrambling them in the wok.

8. Add the shrimp back to the wok with the tofu, bean sprouts, ¼ cup of the peanuts and sauté for 2 minutes. Add the noodles and the sauce. Continue moving and turning the wok until everything is fully incorporated and covered.

9. Garnish with cilantro, remaining peanuts, and lime wedges.

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