Shrimp Pad Thai with Tofu and Peanuts
Chewy rice noodles stir fried with shrimp, tofu, egg, and bean sprouts in a sweet and tangy tamarind sauce.
Equipment
- Wok or large skillet
- Large bowl
- Colander
- Spatula
Ingredients
Main Ingredients
- 5 oz dried pad thai rice noodles medium width
- 12 raw shrimp shelled and deveined
- 3 oz firm tofu cut into small matchsticks
- 1 oz dried shrimp rinsed
- 2 large eggs lightly beaten
- 1 small red shallot finely sliced
- 5 oz bean sprouts
- 2 tbsp garlic chives cut into 3/4 inch lengths
- 3 tbsp vegetable oil divided
- 3 tbsp fish sauce for the sauce
- 2 tbsp palm sugar or brown sugar, for the sauce
- 2 tbsp tamarind puree for the sauce
- 1 tsp white vinegar for the sauce
- ½ tsp chili powder or to taste
- 1 tsp white sugar for sprinkling
- ⅓ cup roasted unsalted peanuts finely ground, for topping
- 1 lime cut into wedges, for serving
Instructions
Cooking
- Soak. Cover the noodles with lukewarm water for 1 hour and drain.
- Sear the shrimp. Cook the shrimp in 2 tablespoons of oil over medium heat for 2 minutes until pink, then set aside.
- Make the base. Stir fry the shallot for 2 minutes, then add the tofu, dried shrimp, fish sauce, palm sugar, and tamarind and cook for 1 minute until dissolved.
- Add noodles. Add the noodles, vinegar, and chili powder and stir fry for 2 minutes.
- Add the egg. Push the noodles aside, heat the last tablespoon of oil, scramble the eggs, and mix them in.
- Finish. Off the heat, toss with half the peanuts, the sprouts, chives, and shrimp. Top with sugar, the remaining peanuts, and lime.
Notes
Substitutions: Brown sugar can replace palm sugar, and chicken or extra tofu can replace the shrimp.
Tips: Soak the noodles in lukewarm water and stir fry in small batches so they do not turn sticky. Fish sauce is salty, so measure carefully.
Storage: Refrigerate leftovers for up to 2 days and reheat in a hot skillet with a splash of water.