Name: Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 3 tablespoon tamarind pulp (about 1.5 oz); ¼ cup boiling water (or more if needed); ¼ cup brown sugar or palm sugar; 2 tablespoon fish sauce; 2 tablespoon oyster sauce; 8 oz shrimp, peeled and deveined; 1 teaspoon Thai soy sauce; 1 teaspoon fish sauce; 6 oz Pad Thai rice noodles; 4 cloves garlic, minced; ⅓ cup shallots (about 3 shallots), minced; 3 oz firm tofu, drained and cut into thin slices; 2 tablespoon dried shrimp; 2 eggs, whisked; 2 cups bean sprouts, loosely packed; 10 garlic chives, cut into 1-inch pieces; 2 tablespoons roasted peanuts, crushed; Roasted peanuts, crushed; Lime wedges; Dried chili flakes

I absolutely adore this Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe because it strikes the perfect balance between tangy, sweet, and savory — and the combination of shrimp and tofu gives it a delightful texture contrast. It’s one of those dishes that instantly transports me back to bustling street markets in Thailand, but the best part? You can recreate that magic right in your own kitchen without a fancy wok or hard-to-find ingredients.

This recipe works wonderfully as a quick weeknight dinner or when you’re craving something that feels special but still comes together in under 30 minutes. Plus, the toasted peanuts on top add a satisfying crunch that makes every bite so comforting and fun. Trust me, once you try this Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe, it’ll become your go-to Thai-inspired meal too!

Ingredients You’ll Need

Every ingredient in this Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe plays a crucial role in layering flavors and textures. When you combine the tamarind pulp with fish and oyster sauces, you’ve got that classic tangy, umami-packed sauce that makes this dish unforgettable. Shopping tip: look for tamarind paste or concentrate if you can’t find pulp; you’ll just adjust the amount slightly.

Tamarind pulp: This gives the signature tangy flavor that balances the sweetness and saltiness.
Boiling water: Helps soften the tamarind pulp, making it easy to mix into the sauce.
Brown sugar or palm sugar: Adds sweetness – palm sugar has a more caramel-like depth if you can find it.
Fish sauce: Provides salty, savory notes essential in Thai cooking.
Oyster sauce: Introduces a mild sweetness and rich texture to the sauce.
Shrimp: Peeled and deveined, they cook quickly and add a succulent seafood flavor.
Thai soy sauce: A darker, more robust soy sauce that layers extra umami.
Pad Thai noodles: These flat rice noodles soak up the sauce beautifully without getting mushy.
Garlic: Fresh minced garlic gives a fragrant base for the stir-fry.
Shallots: They add a subtle sweetness and crunch when cooked just right.
Firm tofu: Pressed and sliced thin, it soaks up flavors and contrasts the shrimp nicely.
Dried shrimp: These tiny bursts of flavor pack a punch, but you can skip them if you’re not a fan.
Eggs: Whisked and cooked in, they add richness and protein.
Bean sprouts: Tossed in at the end for crunch and freshness.
Garlic chives: Their mild onion flavor brightens the dish.
Roasted peanuts: Crushed for that essential crunch and nutty flavor.
Lime wedges: For squeezing just before eating — a must-have!
Dried chili flakes: To sprinkle and add just the right kick.

Variations

I love playing with this Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe depending on what I have in the fridge or dietary needs. It’s so flexible, and I encourage you to make it your own.

Protein swaps: Tried chicken or just tofu for a vegetarian option — both work beautifully!
Spice level: If you like it hotter, I add fresh Thai bird chilies or sprinkle extra chili flakes to taste.
Vegetables: Sometimes I add thinly sliced bell peppers or carrots for some extra crunch and color.
Nut alternatives: If you’re allergic to peanuts, toasted cashews or almonds make tasty substitutes.
Gluten-free adjustments: Using tamari instead of soy sauce keeps it gluten-free without sacrificing flavor.

How to Make Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe

Step 1: Prep Your Sauce and Ingredients

Start by softening the tamarind pulp in boiling water — stir and mash until smooth to create your tangy base. Then mix in the brown sugar, fish sauce, and oyster sauce until fully dissolved. This sauce is your flavor powerhouse, so tasting it now and balancing sweetness and saltiness is key. Meanwhile, get your shrimp marinating briefly in Thai soy sauce and fish sauce to give an extra umami kick. Also, slice the tofu thinly and prep your garlic, shallots, and noodles so everything’s ready to go.

Step 2: Cook the Shrimp and Tofu

In a large pan or wok over medium-high heat, quickly cook the shrimp until just pink and opaque — this only takes a couple of minutes per side. Remove shrimp and set aside. Then add a bit of oil and sear your tofu slices until golden brown on both sides. This step adds a lovely texture contrast that really elevates the dish.

Step 3: Stir-Fry the Aromatics and Noodles

Using the same pan, toss in minced garlic and shallots until aromatic and slightly softened. Then add the dried shrimp and stir for 30 seconds to wake up their flavor. Pour in the soaked noodles and pour the sauce over everything. Toss quickly but gently so the noodles absorb all that delicious sauce evenly — if things seem dry, splash a little more water or broth to loosen it up.

Step 4: Add Eggs, Shrimp, Tofu, and Veggies

Push noodles to one side and pour whisked eggs on the open side of the pan. Scramble gently until just set, then fold them into the noodles. Return shrimp and tofu to the pan, toss everything together with bean sprouts and garlic chives, cooking for just another minute so everything melds without the veggies losing their crunch.

How to Serve Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe

A bowl filled with a dish of flat noodles mixed with orange cooked shrimp, small green vegetable pieces, and crushed peanuts sprinkled on top. The noodles are glossy and light brown, lifted by a pair of chopsticks held by a woman's hand, showing the noodles’ soft, slippery texture. On one side of the bowl, there is a small pile of white bean sprouts and a lime wedge, adding fresh contrast. The bowl rests on a white marbled surface with a cream-colored cloth partially under it, with another similar bowl blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this Pad Thai with a generous sprinkle of crushed roasted peanuts because they add that delightful crunch and nutty richness. A big squeeze of fresh lime juice brightens every bite, and I love a pinch of dried chili flakes for just a hint of heat you can control. Sometimes, fresh cilantro or extra garlic chives on top feel like the perfect fresh touch too.

Side Dishes

Pad Thai is lovely on its own, but if you want to round out the meal, I like pairing it with a simple cucumber salad or some steamed Asian greens like bok choy tossed in garlic oil. A cold Thai iced tea or a light lager makes a refreshing drink pairing, especially if you like a bit of spice in your food.

Creative Ways to Present

For a special dinner, I’ve served this Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe neatly twirled into individual nests on plates, topped with a wedge of lime and peanuts scattered around for a festive look. You could also serve it family-style in a big colorful bowl with all garnishes separate so guests can customize. It makes it feel fun and interactive!

Make Ahead and Storage

Storing Leftovers

I keep leftovers of this Pad Thai in an airtight container in the fridge for up to 2 days. To keep the noodles from getting soggy, I try to store the peanuts and garnishes separately and add fresh lime only when reheating. It still tastes fantastic the next day and saves time on a busy night.

Freezing

I generally don’t freeze Pad Thai because the texture of rice noodles can get mushy when thawed. But if you want to, freeze the cooked sauce separately from noodles and combine when reheating for better texture retention.

Reheating

When reheating, I recommend warming it gently in a skillet over medium heat with a splash of water or broth to loosen the noodles and avoid drying out. Microwaving works too, but low power and stirring halfway through helps maintain texture.

FAQs

Can I make this Pad Thai recipe vegetarian?

Absolutely! Simply omit the shrimp and dried shrimp, and swap fish sauce for a vegetarian alternative like soy sauce or tamari. The tofu remains as a great protein source, and the sauce still delivers a depth of flavor.
What’s the best type of noodles to use for Pad Thai?

Flat rice noodles are ideal for authentic Pad Thai. They’re usually sold dried and need soaking or quick boiling before use. Avoid egg noodles or spaghetti as they won’t soak up the sauce in the same way.
How do I balance the flavors in the Pad Thai sauce?

Taste your sauce before cooking. It should be a good balance of sweet, salty, and tangy. Adjust the brown sugar, fish sauce, or tamarind accordingly — adding a little more lime juice or sugar based on your preference.
Can I prep parts of this recipe ahead of time?

Yes, chopping your garlic, shallots, and soaking the noodles in advance saves time. You can also mix the sauce ahead and refrigerate for up to 2 days, making the cooking process super fast when you’re ready.
What if I don’t have tamarind pulp?

Try using tamarind paste or concentrate instead, but use less since it’s more potent. If unavailable, fresh lime juice with a splash of vinegar can mimic the tanginess to some extent.

Final Thoughts

This Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe isn’t just another noodle dish — to me, it’s a comforting hug on a plate that brings together the best of sweet, salty, tangy, and crunchy. I hope you find as much joy making and sharing it as I do. Give it a try on your next craving for something fresh and vibrant — I promise it’ll become a beloved staple in your rotation, too!