pad-thai-noodles-104704.json

{
    "directions": [
        "Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.",
        "Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate. Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.",
        "*Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets."
    ],
    "ingredients": [
        "4 ounces dried Thai rice sticks*",
        "3 tablespoons vegetable oil",
        "8 ounces uncooked medium shrimp, peeled, deveined",
        "3/4 cup 1/2-inch pieces firm tofu (about 6 ounces)",
        "1/4 cup finely chopped radishes",
        "2 teaspoons paprika",
        "1 large egg, beaten to blend",
        "2 cups mung bean sprouts",
        "2 cups green onions, cut diagonally into 1-inch pieces",
        "1/4 cup fish sauce (nam pla)*",
        "3 tablespoons rice vinegar",
        "4 teaspoons sugar",
        "1/4 cup finely chopped roasted unsalted peanuts",
        "Lime wedges"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Onion",
        "Stir-Fry",
        "Peanut",
        "Shrimp",
        "Tofu",
        "Noodle"
    ],
    "title": "Pad Thai Noodles",
    "url": "http://www.epicurious.com/recipes/food/views/pad-thai-noodles-104704"
}