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Pad Thai with Shrimp, Tofu, and Toasted Peanuts Recipe

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★★★★★

4.7 from 597 reviews

This authentic Pad Thai recipe features a perfect balance of tangy tamarind, savory fish sauce, and a hint of sweetness from brown sugar, combined with stir-fried shrimp, tofu, and rice noodles. Enhanced with crunchy peanuts, fresh bean sprouts, and garlic chives, it offers a classic Thai street food experience that’s quick and easy to prepare at home.

Ingredients

Scale

Pad Thai Sauce

  • 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

Shrimp Marinade

  • 8 oz shrimp, peeled and deveined
  • 1 teaspoon Thai soy sauce
  • 1 teaspoon fish sauce

Main Ingredients

  • 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

Garnish

  • Roasted peanuts, crushed
  • Lime wedges
  • Dried chili flakes

Instructions

  1. Prepare the Sauce: In a small bowl, dissolve tamarind pulp in ¼ cup boiling water and stir until smooth. Add brown sugar, fish sauce, and oyster sauce. Mix well and set aside.
  2. Marinate the Shrimp: In a separate bowl, combine peeled and deveined shrimp with Thai soy sauce and fish sauce. Let it marinate for about 10 minutes to absorb flavors.
  3. Soak the Noodles: Soak Pad Thai rice noodles in warm water according to package instructions, typically 20-30 minutes, until soft but still firm. Drain and set aside.
  4. Cook Aromatics and Tofu: Heat a large wok or skillet over medium-high heat. Add a small amount of oil and stir-fry minced garlic and shallots until fragrant and lightly golden. Add thin slices of tofu and dried shrimp, stir-frying until tofu is lightly browned.
  5. Add Shrimp and Eggs: Add marinated shrimp to the wok and stir-fry until shrimp turn pink and are cooked through. Push ingredients to the side, pour whisked eggs into the empty side, and scramble until just set.
  6. Combine Noodles and Sauce: Add drained noodles to the wok and pour the prepared sauce over them. Toss everything together vigorously to coat the noodles evenly with the sauce and mix all ingredients well. If mixture is too dry, add a splash of water to loosen.
  7. Add Fresh Vegetables: Stir in bean sprouts and garlic chives, cooking for another 1-2 minutes just to combine and keep the vegetables crisp.
  8. Plate and Garnish: Transfer Pad Thai to serving plates. Sprinkle with crushed roasted peanuts and dried chili flakes according to taste. Serve immediately with lime wedges on the side for extra tang.

Notes

  • Adjust tamarind pulp and sugar in the sauce to taste for desired balance of tanginess and sweetness.
  • Use gluten-free tamari or soy sauce for a gluten-free version.
  • Substitute shrimp with chicken or tofu for a vegetarian option, but omit fish and oyster sauces.
  • Be careful not to over-soak noodles; they should remain slightly firm before stir-frying.
  • Serve Pad Thai immediately to enjoy the best texture and flavors.

Keywords: Pad Thai, Thai noodles, stir-fry, shrimp, tofu, tamarind sauce, street food, Asian recipe

Find it online: https://mjrecipe.com/pad-thai-with-shrimp-tofu-and-toasted-peanuts-recipe/