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Classic Pad Thai Recipe with Shrimp and Tofu Recipe

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This authentic Pad Thai recipe delivers a perfect balance of tangy tamarind, savory fish sauce, and sweet palm sugar combined with tender shrimp, tofu, and rice noodles. Garnished with crunchy peanuts, bean sprouts, lime, and chili flakes, it’s a classic Thai street food favorite that’s quick to prepare and bursting with vibrant flavors.

Ingredients

Pad Thai Sauce

  • 3 tablespoon Tamarind pulp (about 1.5 oz)
  • 1/4 cup boiling water (or more if needed)
  • 1/4 cup brown sugar (or palm sugar)
  • 2 tablespoon fish sauce
  • 2 tablespoon oyster sauce

Protein & Noodles

  • 8 oz shrimp (peeled and deveined)
  • 1 teaspoon Thai soy sauce
  • 1 teaspoon fish sauce
  • 6 oz pad Thai noodles
  • 3 oz firm tofu (drained and cut into thin slices)
  • 2 tablespoon dried shrimp
  • 2 eggs (whisked)

Aromatics & Vegetables

  • 4 cloves garlic (minced)
  • 1/3 cup shallots (about 3 shallots minced)
  • 2 cups bean sprouts (loosely packed)
  • 10 garlic chives (cut into 1-inch pieces)

Garnishes

  • 2 tablespoons roasted peanuts (crushed)
  • Lime (wedge cut)
  • Dried chili flakes

Instructions

  1. Prepare Tamarind Paste: Separate the tamarind pulp by mixing it with 1/4 cup boiling water in a small bowl. Break up the pulp in the hot water, then press the mixture through a fine-meshed strainer to remove solids, yielding about 1/4 cup of tamarind puree.
  2. Marinate Shrimp: In a small bowl, combine the shrimp with light soy sauce and fish sauce. Mix well and set aside to marinate briefly.
  3. Make Pad Thai Sauce: In another small bowl, mix tamarind paste, brown sugar, fish sauce, and oyster sauce until well combined. Set aside.
  4. Cook Noodles: Bring a medium pot of water to a boil. Cook the pad Thai noodles until al dente according to package directions. Drain and set aside.
  5. Cook Shrimp: Heat one tablespoon of cooking oil in a wok or large non-stick skillet until hot. Add shrimp and sear on each side until pink and cooked through, about 2 minutes per side. Remove shrimp and set aside.
  6. Sauté Aromatics, Tofu, and Dried Shrimp: In the same skillet, add two tablespoons of cooking oil over medium heat. Sauté minced garlic and shallots until fragrant and lightly browned, about 2 minutes. Add tofu slices and dried shrimp, tossing gently for another 2 minutes to combine flavors.
  7. Cook Eggs and Combine: Push ingredients to one side of the pan, add one tablespoon of cooking oil, and pour in beaten eggs. Scramble the eggs gently for about 30 seconds until lightly cooked. Next, add noodles and the prepared sauce and toss together gently to evenly coat noodles with sauce.
  8. Combine Shrimp and Vegetables: Turn off the heat. Add cooked shrimp, bean sprouts, garlic chives, and crushed roasted peanuts. Toss gently to combine all ingredients without overcooking the vegetables.
  9. Serve: Plate the Pad Thai immediately and garnish with additional crushed peanuts, bean sprouts, lime wedges, and dried chili flakes to taste. Enjoy your flavorful homemade Pad Thai!

Notes

  • Adjust tamarind water quantity as needed to achieve the right balance of tanginess.
  • Use palm sugar for a more authentic sweetness if available.
  • Cook noodles until just al dente to prevent over-softening in the pan.
  • Be careful not to overcook eggs; they should remain soft and slightly creamy.
  • Optional: substitute shrimp with chicken or keep it vegetarian by omitting seafood and using extra tofu.
  • For milder flavor, reduce or omit dried chili flakes.

Find it online: http://bitezly.com/classic-pad-thai-recipe-with-shrimp-and-tofu-recipe/