Pad Thai with Shrimp and Tofu
Pad Thai is a popular dish in Thai restaurants. It is also served with crab, squid, or chicken in place of the shrimp.
Serves: 2Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 2 Tbsp. palm sugar
- 1 Tbsp. granulated sugar
- 2 Tbsp. tamarind paste
- 2 Tbsp. fish sauce
- 6 ounces dried, thin rice stick noodles, soaked in cold water for 1 hour
- 2 tsp. vegetable oil
- 1 medium shallot, peeled and minced
- 8 medium shrimp, peeled and deveined
- 2 large eggs
- 1⁄2 package (8 oz.) fried tofu squares, sliced
- 1⁄4 tsp. red chili flakes
- 2 tsp. dried shrimp
- 1 tsp. salted radish
- 2 cups bean sprouts
- 1 cup sliced Chinese chives or scallions, cut into 2-inch pieces
- 1⁄2 lime, cut into wedges
- In a medium saucepan, combine palm sugar, granulated sugar, tamarind, and fish sauce. Simmer over low heat until sugars are dissolved.
- Drain noodles. Heat a wok or large sauté pan over medium heat, add oil, and fry shallots until fragrant, about 10 seconds. Add shrimp and sauté for about 1 minute. Remove shrimp from the pan and set aside.
- Crack eggs into pan and break yolks. Let eggs fry for 2 minutes without stirring, and then break up eggs. Mix in tofu, chili flakes, dried shrimp, and radish. Stir-fry until tofu is thoroughly heated up, about 1 minute, and then add noodles.
- Increase heat to high, then stir-fry for 3 to 5 minutes, turning noodles until soft, translucent, and brown. Add sauce. Stir for a few moments until sauce is mostly absorbed. Return shrimp to pan.
- Add bean sprouts and Chinese chives (keeping some for garnish) and cook for another 30 seconds. Serve topped with fresh Chinese chives and lime wedges.