BETTENDORF, Iowa – One pan cooking can be a cook's best friend.
And in this recipe, it's time to dust off the wok and make something delicious.
"You know my wife and I like to go out for Thai food every now and then," says Chef Brad Scott, director of the Scott Community College Culinary Arts and Hospitality Management Center in Bettendorf.
"And this dish is so easy to make and so inexpensive that you can do this at home."
1. Cube 1/4 lb of tofu (drained and patted dry) into small little pieces
2. Add 2 Tbsp of corn oil into hot wok
3. Add tofu to hot Wok and stir fry for 2-3 minutes until brown
4. Add 1/4 lb per person of patted dry shrimp, stirring for 2 minutes
5. Add 2 to 3 oz pre-soaked rice noodles
6. Add 2 Tbsp green onions
7. Add 1/4 cup cilantro
8. Add 3 Tbsp of brown sugar
9. Add 2 Tbsp of fish oil
10. Add 1 Tbsp of chili sauce
11. Add 2 Tbsp of soy sauce
12. Add 1 tsp of coconut oil
13. Add two leaves of Basil
14. Whip an egg, then add to the wok, continue stirring
15. Add 1 cup of noodles per person
16. Simmer on medium low
17. Mix 1 1/2 Tbsp of peanuts
"Those of you who know me know I love one pan cooking", says Chef scott.
"And this is it."
18. Finish it with the rest of the peanuts (another 1 1/2 Tbsp)
19. Add cilantro on top
"So many flavor profiles," says Chef Scott.
"Mama Karen's favorite Thai dish. You won't even know there's tofu in it."