Classic Pad Thai with Shrimp and Tofu
Experience the vibrant flavors of Thailand with this Classic Pad Thai recipe, a delightful stir-fried noodle dish that combines rice sticks, fresh vegetables, and a perfect balance of savory, sweet, and tangy flavors. Using a blend of shrimp, extra-firm tofu, and crispy veggies, this dish is both satisfying and nourishing. Ideal for sharing, this simple yet authentic recipe captures the essence of Thai cuisine. Serve hot and garnish with fresh green chives, juicy lime wedges, and crunchy peanuts for an unforgettable meal.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Rice sticks
3 1/2 ounces (Soaked in lukewarm water for 10-15 minutes)
Extra firm tofu
1/3 cup (Julienned and cut into 1 inch pieces)
Chinese chives, green
1 1/2 cups (Cut into 1 inch pieces, reserve some for garnish)
Bean sprouts
1 1/3 cups (Rinsed, set aside half for serving fresh)
Garlic cloves
3 (Minced)
Shallot
1 (Minced)
Vegetable oil
2 tablespoons (For frying)
Crushed peanuts
2 tablespoons (Toasted for garnish)
Fish sauce
1 tablespoon (For flavor)
Sugar
2 tablespoons (Balanced sweetness)
Tamarind pulp
2 tablespoons (For a tangy flavor)
Dried arbol chile, ground
1/2 teaspoon (For heat)
Preserved turnip
1 tablespoon (Chopped)
Egg
1 (Scrambled in the wok)
Shrimp
1/3 lb (Cleaned and ready to cook)
Banana flower
1/2 (Sliced lengthwise for garnish)
Lime wedges
2 (For serving)
Instructions
1
Begin by soaking the rice sticks in lukewarm water for 10-15 minutes until softened.
2
Prepare the tofu by julienning it and cutting it into 1-inch pieces, then set aside.
3
Chop the Chinese chives into 1-inch lengths, reserving a few for garnish.
4
Rinse the bean sprouts and set half aside for serving fresh later.
5
Mince the garlic cloves and shallot together to combine their flavors.
6
Heat vegetable oil in a wok over high heat until shimmering.
7
Once hot, add the crushed peanuts and fry until toasted, then remove them from the wok and set aside.
8
Add minced shallot, garlic, and tofu to the wok, cooking until the tofu begins to brown slightly.
9
Check the rice sticks; they should be flexible at this point but not overly swollen. Drain them well and toss them into the wok, stirring quickly to prevent sticking.
10
Add the tamarind pulp, sugar, fish sauce, ground chili, and preserved turnip to the noodles in the wok. Keep the heat high to enhance the flavors, stirring frequently.
11
Create space in the stir-fry by pushing the noodles to one side. Crack the egg into the gap and scramble it until nearly cooked before folding it into the noodles.
12
Introduce the shrimp to the wok, stirring for about one minute until they turn pink and are cooked through.
13
Finally, stir in the bean sprouts and chopped chives, mixing until everything is heated through and well combined.
14
Transfer the Pad Thai to serving plates and generously top with the toasted peanuts, alongside the sliced banana flower, lime wedges, and reserved raw Chinese chives for garnish. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Pad Thai recipe?
The recipe uses a combination of shrimp and extra-firm tofu.
What type of noodles are required for this dish?
This recipe requires 3 1/2 ounces of rice sticks.
How long should the rice sticks be soaked?
The rice sticks should be soaked in lukewarm water for 10-15 minutes until flexible.
What kind of tofu is best for Pad Thai?
Extra-firm tofu is recommended because it holds its shape during stir-frying.
How should the tofu be prepared?
The tofu should be julienned and then cut into 1-inch pieces.
What gives Pad Thai its signature tangy flavor?
The tangy flavor comes from the addition of two tablespoons of tamarind pulp.
What ingredients make up the sauce balance?
The sauce is a balance of savory fish sauce, sweet sugar, and tangy tamarind pulp.
How do I prepare the peanuts for the garnish?
Fry crushed peanuts in vegetable oil over high heat until they are toasted, then set aside.
What aromatics are used in the base of the stir-fry?
The recipe uses minced garlic cloves and shallots for the aromatic base.
How is the egg added to the noodles?
Push the noodles to one side of the wok, crack the egg into the space, scramble it, and then fold it into the noodles.
How long should the shrimp be cooked?
The shrimp should be stirred for about one minute until they turn pink and are cooked through.
What are Chinese chives and how are they used?
Chinese chives are green herbs cut into 1-inch lengths; some are stir-fried and some are kept raw for garnish.
How should I handle the bean sprouts?
Rinse the sprouts and use half in the stir-fry while keeping the other half fresh for serving.
What is the purpose of preserved turnip in this recipe?
Preserved turnip is a traditional ingredient added to the wok with the seasonings to enhance the depth of flavor.
How do I prevent the rice noodles from sticking together?
Ensure the noodles are well-drained after soaking and stir them quickly once they are added to the hot wok.
What heat level is best for cooking Pad Thai?
The dish should be cooked over high heat, specifically when the oil is shimmering, to ensure proper stir-frying.
What is the role of the banana flower?
The banana flower is sliced lengthwise and served as a traditional garnish alongside the finished dish.
Can I adjust the spiciness of this dish?
Yes, the heat is provided by 1/2 teaspoon of ground dried arbol chile, which can be adjusted to your preference.
What type of oil is recommended for frying?
Two tablespoons of vegetable oil are used for frying the ingredients over high heat.
How much sugar is included in the recipe?
The recipe calls for two tablespoons of sugar to provide a balanced sweetness.
When should the fish sauce be added?
The fish sauce is added to the wok along with the tamarind, sugar, and chili once the noodles are in.
How many garlic cloves are needed?
The recipe requires three minced garlic cloves.
Is this recipe considered a one-dish meal?
Yes, it is tagged as a one-dish meal as it contains protein, carbohydrates, and vegetables in one stir-fry.
What should the noodles look like after soaking?
They should be flexible but not overly swollen or soft before they hit the wok.
What are the final garnishes added before serving?
Garnish with toasted peanuts, banana flower, lime wedges, and the reserved raw Chinese chives.
Can I prepare any ingredients in advance?
Yes, you can mince the garlic and shallot together and julienne the tofu before you start heating the wok.
What is the very first step in making this Pad Thai?
The first step is soaking the rice sticks in lukewarm water for 10-15 minutes.
Does this recipe use fresh or dried chiles?
This recipe uses ground dried arbol chile for heat.
Why is lime served with Pad Thai?
Lime wedges are served on the side so the diner can add fresh juice to brighten the flavors just before eating.
How should the bean sprouts be cooked?
Half of the sprouts are stirred in at the very end just until they are heated through to maintain some crunch.