Imagine a plate of vibrant, tantalizing noodles that transport you straight to the bustling streets of Bangkok with just one bite. Our Pad Thai with Shrimp and Tofu is not just a recipe—it's a culinary adventure that combines the perfect balance of sweet, sour, and savory flavors that will make your taste buds dance with excitement. Whether you're a seasoned home cook or a curious food lover, this recipe promises to deliver restaurant-quality Thai cuisine right in your own kitchen.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 8 oz rice noodles
- 8 oz shrimp, peeled and deveined
- 4 oz firm tofu, cubed
- 2 eggs
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 1 tbsp sugar
- 1/4 cup crushed peanuts
- Bean sprouts and lime wedges for serving
Instructions
- Begin by preparing the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 10-15 minutes until they are tender but still firm. Drain and set aside.
- While the noodles are soaking, prepare the shrimp and tofu. If not already done, peel and devein the shrimp. Cut the firm tofu into small cubes, about 1-inch in size.
- In a small bowl, mix together the fish sauce, tamarind paste, and sugar to create the Pad Thai sauce. Stir until the sugar is dissolved and set aside.
- Heat a large skillet or wok over medium-high heat. Add a splash of oil (such as vegetable or peanut oil) and allow it to heat up.
- Once the oil is hot, add the cubed tofu to the skillet. Cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown on all sides. Remove the tofu from the skillet and set aside.
- In the same skillet, add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside with the tofu.
- Crack the eggs into the skillet and scramble them, stirring gently until they are fully cooked. This should take about 1-2 minutes.
- Add the soaked rice noodles to the skillet with the scrambled eggs, along with the prepared Pad Thai sauce. Toss everything together, ensuring the noodles are well coated with the sauce.
- Return the cooked shrimp and tofu to the skillet. Add the bean sprouts and gently toss everything together for an additional 2-3 minutes, allowing the flavors to meld.
- Once everything is heated through, remove the skillet from the heat. Serve the Pad Thai hot, garnished with crushed peanuts and lime wedges on the side.
Tips
- Noodle Preparation is Key: Soak rice noodles just until they're tender but still firm. Overcooking will lead to mushy noodles that ruin the dish's signature texture.
- High Heat is Your Friend: Use a wok or large skillet on medium-high heat to achieve that authentic "wok hei" flavor and prevent ingredients from becoming soggy.
- Mise en Place Matters: Have all ingredients chopped, measured, and ready before you start cooking. Pad Thai comes together quickly, so you'll want everything within reach.
- Don't Skimp on Sauce: The combination of fish sauce, tamarind paste, and sugar is crucial. Taste and adjust to get the perfect balance of flavors.
- Fresh Ingredients Make a Difference: Use fresh shrimp, crisp bean sprouts, and squeeze a lime wedge just before serving to brighten the entire dish.
- Optional Customization: Feel free to add extra protein like chicken or make it vegetarian by omitting shrimp and using more tofu.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 16g
Saturated Fat: g
Cholesterol: 180mg
