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Shrimp and Tofu Pad Thai

8 oz. rice noodles, dried
1/2 cup sugar
1/4 cup Ketchup
1/4 cup water
1-1/2 Tbsp. soy sauce
2 tsp. Worcestershire sauce
2 Tbsp. vegetable oil
1-1/2 cups tofu, firm, drained and diced into 1/2 inch cubes
1-1/2 cups shrimp, small, cooked
2 tsp. garlic, fresh, chopped
1 egg, beaten
3 cups bean sprouts, fresh
1/2 cup edamame (whole green soybeans), cooked and drained
1/2 cup green onions, chopped, divided
1/2 cup peanuts, chopped, divided

Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.) Mix sugar, ketchup, water, soy sauce, Worchestershire sauce, and cayenne pepper in small bowl; set aside. Heat oil in wok or large frying pan over high heat. Add tofu, shrimp, and garlic, stirring constantly, for 3 minutes. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed. Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles. Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.

 

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