Ingredients
Scale
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 8 ounces shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1/2 cup firm tofu, pressed and cut into 1/2-inch cubes
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon tamarind paste
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- 1 cup bean sprouts
Instructions
- Soak rice noodles in warm water for 20-30 minutes, or until pliable but still firm. Drain well.
- In a small bowl, whisk together lime juice, fish sauce, brown sugar, tamarind paste, and red pepper flakes (if using) to make the Pad Thai sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.
- Add shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp from the skillet and set aside.
- Push the remaining ingredients to one side of the skillet. Pour beaten eggs into the empty side and scramble until just set.
- Add tofu to the skillet and cook for 2-3 minutes, stirring occasionally, until lightly browned.
- Add the drained noodles and Pad Thai sauce to the skillet. Toss everything together until the noodles are evenly coated and heated through, about 3-5 minutes.
- Return the cooked shrimp to the skillet. Add green onions and bean sprouts. Toss for another minute until the sprouts are slightly softened.
- Serve immediately, garnished with chopped roasted peanuts and fresh cilantro.
Notes
- Adjust the amount of red pepper flakes to your preferred spice level.
- For extra flavor, you can add a pinch of dried shrimp or a spoonful of fried shallots.
- If you don’t have tamarind paste, you can substitute with a mix of lime juice and a little extra brown sugar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg