Go Back

Crispy Pad Thai Noodles with Two Sauces

A delightful combination of crispy mee krob noodles and two contrasting sauces, bringing together sweet, savory, and tangy flavors for the ultimate flavor adventure.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles and Base Ingredients
  • 1 recipe mee krob crispy noodles For best results, use quality Thai rice noodles.
  • 1 lb shrimp or other protein of your choice (chicken, tofu, or tempeh also work wonderfully) Fresh shrimp is recommended; rotisserie chicken is a quick alternative.
  • 3 cups bean sprouts For that wonderful crunch.
  • 3 large eggs Bring to room temperature before whisking for perfect ribbons.
  • 1.5 teaspoons fish sauce Adds an umami punch.
  • 12 stalks garlic chives, cut into 1-inch pieces Available in Asian markets.
  • 1 cup roasted cashews Adds a delightful nuttiness.
  • 6 pieces lime wedges For a zesty finish.
  • 9 oz pressed tofu, cut into small cubes Great for vegetarian options.
  • 1 each Julienned red pepper Optional (for garnish).
  • 1 cup Chopped cilantro Optional (to brighten up the dish).

Method
 

Preparation of Ingredients
  1. In a medium bowl, beat together the eggs and fish sauce until smooth.
  2. Bring the egg to room temperature before whisking for perfect ribbons.
Cooking
  1. Heat a non-stick skillet over medium heat, add a splash of oil, and pour in half of the egg mixture. Cook until set (about 1-2 minutes on both sides), then remove and cut into ribbons.
  2. Heat a wok over high heat and add a tablespoon of oil. Toss in the shrimp (or your chosen protein) and cook until it turns pink and opaque (2-3 minutes). Remove from the wok and set aside.
  3. Without washing the wok, add more oil and toss in the diced tofu. Sauté until browned and heated through, around 5 minutes, stirring frequently.
  4. Add the crispy noodles to the wok and toss them around for about a minute to heat through and loosen them.
  5. Mix in the bean sprouts, garlic chives, and egg ribbons. Heat everything together for another 30 seconds until the vegetables are just tender.
  6. Serve your crispy noodles topped with the shrimp, generous cashews, and provide lime wedges and optional garnishes on the side.

Notes

Leftover noodles can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan, adding a bit of water if needed to avoid dryness. For added flair, serve it in bowls garnished with fresh herbs and a sprinkle of sesame seeds.