Pad Thai with Shrimp and Tofu

This is the most famous Thai food of all time. It is probably easier to find a restaurant selling Pad Thai in the United States than in Thailand.

Serves: 2Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 2 Tbsp. palm sugar
  • 1 Tbsp. white 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 shallot, minced
  • 8 medium shrimp, peeled and deveined
  • 2 large eggs
  • ½ package (8 oz.) fried tofu squares, sliced
  • ¼ 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" pieces
  • Lime wedges

Directions

  • Make the sauce by mixing palm sugar, white sugar, tamarind, and fish sauce in a medium saucepan; simmer over low heat until sugar is dissolved.
  • Drain the 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 the pan and break the yolks. Let eggs fry for 2 minutes without stirring, and then break up the eggs. Mix in tofu, chili flakes, dried shrimp, and radish. Stir-fry until the tofu is thoroughly heated up, about 1 minute, and then add noodles.
  • Turn up the heat to high, then stir-fry for 3–5 minutes, turning the noodles until they are soft and become translucent and brown in color. Add the prepared sauce. Stir for a few moments until the sauce is mostly absorbed. Add shrimp back to the pan.
  • Add the bean sprouts and Chinese chives (keep some for garnish) and cook for another 30 seconds. The noodles should be a little sweet, sour, and salty. Serve topped with fresh Chinese chives and a wedge or two of lime.

Recipe Information

Serves: 2

Ingredients

  • 2 Tbsp. palm sugar
  • 1 Tbsp. white 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 shallot, minced
  • 8 medium shrimp, peeled and deveined
  • 2 large eggs
  • ½ package (8 oz.) fried tofu squares, sliced
  • ¼ 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" pieces
  • Lime wedges

Directions

  • Make the sauce by mixing palm sugar, white sugar, tamarind, and fish sauce in a medium saucepan; simmer over low heat until sugar is dissolved.
  • Drain the 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 the pan and break the yolks. Let eggs fry for 2 minutes without stirring, and then break up the eggs. Mix in tofu, chili flakes, dried shrimp, and radish. Stir-fry until the tofu is thoroughly heated up, about 1 minute, and then add noodles.
  • Turn up the heat to high, then stir-fry for 3–5 minutes, turning the noodles until they are soft and become translucent and brown in color. Add the prepared sauce. Stir for a few moments until the sauce is mostly absorbed. Add shrimp back to the pan.
  • Add the bean sprouts and Chinese chives (keep some for garnish) and cook for another 30 seconds. The noodles should be a little sweet, sour, and salty. Serve topped with fresh Chinese chives and a wedge or two of lime.

Nutrition Information

Nutrition Information
Amount per serving
Calories770
Total Fat22g
Saturated Fat4g
Cholesterol250mg
Sodium2720mg
Total Carbohydrate117g
Dietary Fiber9g
Sugars25g
Protein31g