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.
Recipe Notes
Prepare and measure everything before heating the wok. Chicken can replace the shrimp, or use extra tofu for a seafood-free variation.
Classic Pad Thai with Shrimp and Tofu
A tangy-sweet Thai rice-noodle stir-fry with shrimp, tofu, egg, bean sprouts, peanuts, and lime.
Equipment
- Wok or large skillet
- Large bowl
- Small mixing bowl
- Tongs
- Chef’s knife
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
Instructions
Prepare:
- Soak the rice noodles in warm water until flexible but still firm, 20 to 25 minutes. Drain well.
- Whisk the fish sauce, tamarind, brown sugar, and lime juice until the sugar dissolves.
Stir-Fry:
- Heat the wok over medium-high heat. Add 1 tablespoon oil and cook the tofu until golden; transfer to a plate.
- Add the remaining oil and shrimp. Cook until nearly opaque, then add the garlic.
- Push everything aside, pour in the eggs, and scramble just until softly set.
- 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.
- Fold in the bean sprouts and chives. Serve with peanuts and lime wedges.
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.
Nutrition
Calories: 490kcalCarbohydrates: 61gProtein: 27gFat: 17gSaturated Fat: 3gCholesterol: 190mgSodium: 1180mgFiber: 4gSugar: 13g