Pad Thai with Shrimp and Crispy Tofu
Authentic Thai street food at home — stir-fried rice noodles with juicy shrimp, golden crispy tofu, crunchy bean sprouts, and a sweet-tangy tamarind sauce topped with crushed peanuts and lime.
Ingredients
- 8 oz flat rice noodles (pad thai noodles)
- 1/2 lb medium shrimp, peeled and deveined
- 8 oz extra-firm tofu, pressed and cubed
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 1 tbsp sriracha
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 green onions, cut into 1-inch pieces
- 1/4 cup roasted peanuts, roughly crushed
- Fresh cilantro for garnish
- 2 limes, cut into wedges
- Dried chili flakes to taste
Instructions
- 1
Soak rice noodles in room temperature water for 30 minutes until pliable but still firm. Drain well.
- 2
Mix tamarind paste, fish sauce, palm sugar, and sriracha in a small bowl until sugar dissolves. Set pad thai sauce aside.
- 3
Press tofu cubes dry. Heat 1 tbsp oil in a large wok over high heat. Fry tofu 4-5 minutes, turning until golden on all sides. Remove and set aside.
- 4
Add 1 tbsp oil to the wok. Sear shrimp for 1-2 minutes per side until pink and curled. Remove and set aside with tofu.
- 5
Add remaining oil to the wok. Sauté garlic for 30 seconds until fragrant.
- 6
Add drained noodles and pad thai sauce. Toss constantly with tongs for 2-3 minutes until noodles absorb the sauce and soften.
- 7
Push noodles to one side. Pour beaten eggs into the empty side and scramble until just set, then fold into noodles.
- 8
Return shrimp and tofu to the wok. Add bean sprouts and green onions. Toss everything together for 1 minute.
- 9
Divide among plates. Top with crushed peanuts, cilantro, chili flakes, and serve with lime wedges.