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Classic Pad Thai with Shrimp and Tofu

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Pad Thai with shrimp, tofu, egg, bean sprouts, peanuts, lime, and chives.
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Pad Thai is one of Thailand’s best-known noodle dishes, balancing tangy tamarind, salty fish sauce, sweetness, and fresh lime in every bite.

This version combines shrimp and tofu with rice noodles, egg, bean sprouts, chives, and peanuts. The sauce is mixed first so the stir-fry moves quickly.

Soak the noodles only until flexible, not fully soft. They finish cooking in the sauce and can turn mushy if over-soaked.

Serving Suggestions

Serve immediately with extra lime wedges, crushed peanuts, bean sprouts, and chili flakes so everyone can adjust the bowl to taste.

Close serving view of glossy Pad Thai noodles with shrimp, tofu, egg, peanuts, bean sprouts, and lime.

Recipe Notes

Prepare and measure everything before heating the wok. Chicken can replace the shrimp, or use extra tofu for a seafood-free variation.

Pad Thai with shrimp, tofu, egg, bean sprouts, peanuts, lime, and chives.

Classic Pad Thai with Shrimp and Tofu

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A tangy-sweet Thai rice-noodle stir-fry with shrimp, tofu, egg, bean sprouts, peanuts, and lime.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sauce and Noodles
  • 8 oz dried flat rice noodles medium width
  • 3 tbsp fish sauce
  • 2 tbsp tamarind concentrate
  • 2 tbsp brown sugar packed
  • 1 tbsp fresh lime juice
Stir-Fry
  • 2 tbsp neutral oil
  • 8 oz large shrimp peeled and deveined
  • 6 oz firm tofu pressed and cubed
  • 2 large eggs lightly beaten
  • 3 cloves garlic minced
  • 1 cup bean sprouts plus more to serve
  • 3 medium garlic chives or scallions cut into 2-inch pieces
  • 1/3 cup roasted peanuts crushed
  • 1 medium lime cut into wedges

Equipment

  • Wok or large skillet
  • Large bowl
  • Small mixing bowl
  • Tongs
  • Chef’s knife

Method
 

Prepare:
  1. Soak the rice noodles in warm water until flexible but still firm, 20 to 25 minutes. Drain well.
  2. Whisk the fish sauce, tamarind, brown sugar, and lime juice until the sugar dissolves.
Stir-Fry:
  1. Heat the wok over medium-high heat. Add 1 tablespoon oil and cook the tofu until golden; transfer to a plate.
  2. Add the remaining oil and shrimp. Cook until nearly opaque, then add the garlic.
  3. Push everything aside, pour in the eggs, and scramble just until softly set.
  4. Add the noodles, tofu, and sauce. Toss for 2 to 4 minutes until the noodles are tender and glossy, adding a splash of water if needed.
  5. Fold in the bean sprouts and chives. Serve with peanuts and lime wedges.

Nutrition

Calories: 490kcalCarbohydrates: 61gProtein: 27gFat: 17gSaturated Fat: 3gCholesterol: 190mgSodium: 1180mgFiber: 4gSugar: 13g

Notes

  • Do not over-soak the noodles.
  • Work in two batches if the wok is crowded.
  • Taste the finished noodles and adjust with lime or fish sauce.

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