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