Pad Thai on a Friday

Originally, I want to make a vegetarian pad thai but since the husband will be devouring this, he would appreciate to have at least some meat. So there, I added some shrimps. :) I have been itching to make pad thai but always put it off because I know it requires a lot of work (read: pain in the neck). Today, my friends, I have conquered my fear and made my first ever pad thai! :) Read on and I hope you'll find it easier than the usual recipe you see online. 

Ingredients:

• 200 grams flat rice noodles 
• 1/4 cup light soy sauce 
• 1/4 cup lime juice 
• 2 tbsp peanut butter 
• 2 tbsp hot sauce (optional)
• 1/4 cup brown sugar
• 2 tsp fish sauce 
• 1 medium onion, chopped 
• 4 cloves garlic, minced 
• 2 tbsp sesame oil
• 10-15 pcs shrimps, peeled and deveined 
• 1/4 cup crushed peanuts (optional) 
• scallions, sliced
• chinese celery for topping
• 1 block tofu, cubed and dry pan fried 

Directions:

1. Prepare the tofu by slicing into half an inch and pat them dry with cloth napkins. "Dry fry" them on a non stick skillet to make the tofu more firm as it is packed with water.  Do not use oil in doing this. Set aside.
2. Cook the noodles according to instructions of the packet. Drain and set aside.
3. Using a mixing bowl, combine all the ingredients for the sauce.
4. In a large skillet over medium heat, saute the garlic and onion on the sesame oil. Add shrimps. Cook until they turn orange.
5. Carefully add the sauce mixture. Let it stand for about 3-5 minutes. Add noodles and make sure they are coated thoroughly.
6. Remove from heat. Pour on a serving dish, top with crushed peanuts, scallions, chinese celery and tofu.

Loving the nutty, salty and spicy taste of the dish