Shrimp and Tofu Pad Thai

Sauce Recipe LinkWok Recipe Link


Sauce- can also just buy one

  • 2 1/2 T tamarind paste (or 1 T lime juice)
  • 1/3 cup water
  • 1/3 cup fish sauce
  • 2 T soy sauce
  • 1/3 cup brown sugar


  • 8 oz dried pad Thai noodles
  • 8 oz fresh shrimp or sliced chicken breast
  • 3 T oil
  • 3/4 block of extra firm tofu
  • 2 medium shallots
  • 3 garlic cloves
  • 4-5 eggs
  • 2 cups mung bean sprouts
  • cilantro
  • green onion
  • (0ptional) 2 T roasted peanuts


Sauce- Tip: Can be made ahead of time and stored for later

  1. Combine all ingredients in a small saucepan over medium heat
  2. Simmer until the brown sugar is dissolved, 2 to 3 minutes (no more)
  3. Taste and adjust
    1. If using lime juice, add only a little at a time when adjusting

Wok- set ingredients aside separately in the beginning (each prep step (1-5) is added at a certain point)

  1. Chop tofu, set aside
  2. Chop shallots and garlic, set aside
  3. Scramble the eggs in a bowl, season with S/P
  4. Prepare bean sprouts, set aside
  5. Chop peanuts, cilantro, and green onion, set aside
  6. Remove shells from shrimp
  7. Bring a pot of water to a boil
  8. While the water heats, heat 1 T oil in a wok and cook/remove the shrimp
  9. Add noodles to the boiling water, using package instructions to determine how long (mine was 8-10 min)
  10. After adding the noodles, add another 1 T oil to wok and fry/remove the tofu (around 6 minutes)
    1. Cool wok until noodles are almost ready
  11. When noodles are about 1 minute from being done, add another 1 T oil to wok and soften the shallots/garlic
  12. When noodles are done, drain well and add them with all of the pad thai sauce to the wok for about a minute
    1. This fries and dries the noodles
  13. Push the noodles aside and add the eggs
  14. When the eggs are about 60% done, fold into the noodles
  15. Add bean sprouts, cooked shrimp, and cooked tofu for another minute to warm
  16. Remove from heat and mix in most of the peanuts, cilantro, and green onion
  17. Top with remaining peanuts, cilantro, and green onion when serving

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