Shrimp Pad Thai - lime juice

Method

• To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.
• Reduce slightly and set aside to cool.
• Reserve.
• 3 tablespoons fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced Thai green chiles
• 1 tablespoon minced cilantro leaves
• To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.
• Reserve.
• 4 ounces rice noodles, linguini size
• 1 quart cold water
• Oil, for deep-frying
• 2 ounces firm tofu, cut into 1/2-inch dice
• 2 tablespoons chopped roasted peanuts
• 1 tablespoon butter
• 1 egg, beaten with 1 teaspoon milk plus salt, to taste
• 1 ounce peanut oil
• 1/2 teaspoon minced lemongrass
• 1 teaspoon minced green chiles
• 1 teaspoon chopped shallots
• 1 teaspoon minced ginger
• 1 kaffir lime leaf
• 1 tablespoon chopped cilantro leaves, plus sprigs for garnish
• 5 large shrimp, peeled, deveined
• 1/2 cup bean sprouts
• Julienne green onions
• 1 wedge lime
• Soak the rice noodles in cold water until softened.
• (This can be done several hours ahead of time.)
• Strain and reserve until needed.
• Heat oil in a medium sauepan.
• Deep-fry the diced tofu until crisp and golden.
• Drain in a paper towel and set aside to cool.
• Reserve.
• Add the peanuts and fry for 30 seconds.
• Remove and set aside with the tofu.
• In a small skillet, heat 1 tablespoon butter.
• Cook the scrambled egg and milk mixture to a medium consistency.
• Season with salt.
• Place in a plate and allow to cool.
• Chop coarsely and set aside until needed.
• In a wok, over high heat, add the peanut oil.
• When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.
• Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.
• Continue to stir-fry until noodles have flattened and blended with the sauce.
• Transfer Pad Thai to serving plate.
• Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.
• Serve a wedge of lime on the side.