Pad Thai with Shrimp and Tofu
Seafood Dishes
This classic Pad Thai recipe with shrimp and tofu is a delicious and satisfying dish that’s perfect for a quick and easy dinner. Packed with tender rice noodles, juicy shrimp, crispy tofu, and a tangy sauce, this dish is sure to be a hit.
Ingredients
- 8 ounces rice noodles
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup firm tofu, cubed
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon Sriracha sauce
- 1/4 cup water
- 1 egg, beaten
- 1/2 cup bean sprouts
- 2 scallions, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, Sriracha sauce, and water to make the sauce.
Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds, or until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
Add the cubed tofu to the skillet and cook for 2-3 minutes, or until crispy. Remove the tofu from the skillet and set aside.
Add the beaten egg to the skillet and scramble until cooked through.
Add the cooked rice noodles to the skillet and pour the sauce over the top. Toss to coat evenly and cook for an additional 2-3 minutes, or until heated through.
Add the cooked shrimp, crispy tofu, bean sprouts, and scallions to the skillet and toss to combine.
Remove the skillet from the heat and sprinkle with chopped peanuts. Serve hot with lime wedges on the side.
This classic Pad Thai recipe with shrimp and tofu is a delicious and satisfying dish that’s perfect for a quick and easy dinner.
