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An angled overhead shot of pad thai with shrimp, tofu and green onions in a round bowl with a platter of more pad thai and a small ramekin of chili-garlic sauce in the background. This photo is intended to entice the reader and suggest how to plate and serve the dish.
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Simple and Spicy Shrimp Pad Thai

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main
Cuisine: Thai
Servings: 2 servings
Calories: 300kcal
Author: Crystal DaCruz

Ingredients

Noodles

  • 8 ounces rice noodles 
  • 5 cups boiling water 
  • 2 teaspoon peanut oil 

Sauce

  • 2 tablespoons tamarind concentrate 
  • 2 tablespoons chili-garlic sauce 
  • 2 tablespoons fish sauce  
  • 2 tablespoons molasses
  • 2 teaspoons soy sauce 
  • ⅓ cup dark brown sugar 
  • ½ lime juiced

Protein

  • 10-12 jumbo shrimp peeled and deveined
  • 2 teaspoon chili-garlic sauce
  • ½ cup firm tofu cut into ¾ inch cubes 

Stir Fry

  • 3 tablespoons peanut oil 
  • 3 cloves garlic sliced 
  • 2 eggs 
  • 4 green onions sliced, separate stems from the greens 
  • 1 cup 1 cup bean sprouts 
  • ¼ cup unsalted peanuts chopped 

Garnish

  • cilantro
  • chopped peanuts
  • lime wedges

Instructions

  •  if you haven't already, and keep them separate. Cut the garlic into thin slices. Slice the green onions into rounds and separate the greens from the stems. Chop the peanuts. Peel and devein the shrimp. Whisk the egg in a small bowl. Squeeze the moisture out of the tofu and cut into ¾ inch cubes.
  • in a small bowl by tossing itin 2 teaspoons of the chili-garlic sauce. Cover with plastic and refrigerate it until you are ready to use it.
  • Boil the water in a large sauce pan. Turn your flame off once the water starts boiling and add the rice noodles. Cover and let sit for 8-10 minutes. Noodles should be soft but firm.
  • while the noodles are sitting in hot water. Whisk the following ingredients together in a small bowl: tamarind concentrate, soy sauce, chili-garlic sauce, fish sauce, juice from half of a lime and brown sugar. For exact measurements refer to the 'sauce ingredients' above. Set the sauce aside once all ingredients are combined. 
  • , drain them and rinse with cold water immediately. Toss them in 1 tsp. peanut oil to keep them from sticking together.
  • Pat the shrimp dryusing paper towels. Heat 1 tbsp. peanut oilin a large wok over medium-high heat and sear the shrimp on both sides, about 1 minute per side. Transfer to a small bowl. Add another tablespoon of peanut oil to the wok and once it’s hot, add the tofu  and saute for about 5 minutes. It should be browned on all sides. 
  •  Add the garlic and green onion stems to the wok and saute until fragrant. Push the onions, garlic and tofu to one side of the wok and pour the eggs in on the other side. Scramble them using a metal spatula. 
  •  Add the bean sprouts and remaining green onions to the wok, and toss for about 1 minute. Then add the noodles, shrimp and half of the peanuts. Pour the sauce down the sides of the wok. Toss for 5-6 minutes, until everything is coated in sauce and noodles get a little softer.
  • Serve in bowls and top with remaining peanuts, and a squeeze of fresh lime-juice. Garnish with a few lime wedges, any remaining bean sprouts and a few sprigs of cilantro. 

Notes

  • Beef and chicken are great protein substitutes. Cooking time will vary. You can also skip the meat and seafood and just use tofu.
  • Tamarind concentrate is highly recommended and can be found at Whole Foods. You can use rice vinegar if you can't find tamarind concentrate.
  • Rice noodles should be al-dente

    • Nutrition

    Calories: 300kcal