Pad Thai with Shrimp and Tofu.

I need Pad Thai. I crave Pad Thai. And since we have no Thai restaurant within 50 miles, I need to make it myself. Also, I need to engage with Amazon to get what I need. Thank you Amazon, for helping me make this delicious dinner.

Beauty Shot:

Rain drop in Bellevue WA

Pad Thai with Chicken and Tofu.


1 Lb Large Shrimp

14 Oz Package Extra Firm Tofu, cubed and pressed t remove water

3 tsp Tamarind Paste

4 T Palm Sugar ( Can use regular sugar or Stevia)

4 T Fish Sauce

1 T Lime Juice

1/2 C Hot Water divided into 2- 1/4 cups

1 T Minced Garlic

EVOO for frying

2 Eggs, whisked

1 Bunch Green Onions, white and firm green parts cut on angle

1/2 C Shredded Carrots

1/2 C Snow Peas (optional)

1 C Bean Sprouts

Chopped Peanuts

8 Oz Rice Noodles, cooked according to package

1 Fresh Lime

1/4 C Chopped Cilantro


Mix together in large bowl lime juice, fish sauce, palm sugar, tamarind paste, minced garlic and 1/4 C hot water. Set aside.

Putting It Together:

In a wok or large pan, add in 2-3 T oil and heat till shimmering. Add in cubed tofu and shrimp. I typically add the tofu first and start to crisp before adding the shrimp. Cook till all sides of tofu are crispy and shrimp is pink. Remove to plate.

Start cooking the rice noodle. WATCH these carefully! They finish very quickly.

To the wok add the snap peas. Cook for about 2 minutes stirring, so snap peas stay crispy. Push the peas to the side.

Pour in whisked egg to the open side and continue to whisk till scrambled and cooked. Add in the drained rice noodle to the wok.

Add in the cooked shrimp and tofu. Pour sauce over. Stir together till well coated.

Mix all components together.. Add in the hot water* and toss again till all is well coated. Top with bean sprouts, chopped peanuts, chopped cilantro and green onions .

Serve while piping hot.

*Watch the level of the sauce, you want it as a coating, not soupy. May want to add in the final water by tablespoon to get your desired thickness.



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