Crispy Tofu and Shrimp Pad Thai

Name: Crispy Tofu and Shrimp Pad Thai
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3
Ingredients: 8 oz flat rice noodles (pad thai noodles); 8 oz extra-firm tofu, pressed and cut into 1/2-inch cubes; 8 oz medium shrimp, peeled and deveined; 3 tablespoons tamarind paste; 2 tablespoons fish sauce; 2 tablespoons palm sugar or brown sugar; 1 tablespoon rice vinegar; 3 tablespoons vegetable oil, divided; 3 cloves garlic, minced; 2 large eggs, lightly beaten; 1 cup bean sprouts; 3 green onions, cut into 1-inch pieces; 1/3 cup roasted peanuts, roughly chopped; Fresh cilantro for garnish; 2 limes, cut into wedges; Dried chili flakes to taste

An authentic Thai street food classic combining crispy pan-fried tofu and succulent shrimp with chewy rice noodles, tangy tamarind sauce, crunchy peanuts, and fresh lime. Sweet, sour, salty, and savory in every bite.

Prep: 15 minutes Cook: 12 minutes 3 servings

Ingredients

8 oz flat rice noodles (pad thai noodles)
8 oz extra-firm tofu, pressed and cut into 1/2-inch cubes
8 oz medium shrimp, peeled and deveined
3 tablespoons tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
1 tablespoon rice vinegar
3 tablespoons vegetable oil, divided
3 cloves garlic, minced
2 large eggs, lightly beaten
1 cup bean sprouts
3 green onions, cut into 1-inch pieces
1/3 cup roasted peanuts, roughly chopped
Fresh cilantro for garnish
2 limes, cut into wedges
Dried chili flakes to taste

Instructions

1
Soak rice noodles in warm water for 15-20 minutes until pliable but still slightly firm. Drain well.
2
Whisk together tamarind paste, fish sauce, palm sugar, and rice vinegar in a small bowl to make the pad thai sauce. Set aside.
3
Heat 1 tablespoon oil in a large wok or skillet over high heat. Add tofu cubes and cook for 4-5 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
4
Add 1 tablespoon oil to the same wok. Cook shrimp for 1-2 minutes per side until pink and curled. Remove and set aside with the tofu.
5
Add remaining oil to the wok. Sauté garlic for 15 seconds, then push to one side. Pour beaten eggs into the wok and scramble until just set.
6
Add drained noodles and pad thai sauce to the wok. Toss vigorously with tongs for 2-3 minutes until noodles are coated and slightly caramelized.
7
Return tofu and shrimp to the wok. Add bean sprouts and green onions, tossing everything together for 30 seconds.
8
Serve topped with chopped peanuts, fresh cilantro, lime wedges, and chili flakes.

Love this recipe?

Get Started Free