Shrimp and Tofu Pad Thai

Stop ordering takeout! Learn to make this yourself and you’ll have a higher quality and cheaper meal in the comfort of your home whenever you want!

 
 

Logistics:

  • Portion Size: 3 people

  • Prep Time: 15 Minutes

  • Cook Time: 15-20 minutes

Ingredients:

  • 2-3 Portions of Rice Noodles

  • 4 Garlic Cloves

  • 2 Green Onions

  • 1/2 Cup Peanuts

  • 1 Serrano Pepper

  • 1 Lime

  • 1.5 cups Shrimp

  • 1/2 lb. Firm Tofu

  • 2 eggs

  • Light Soy Sauce (for glazing the tofu)

Sauce:

  • Required:

  • 4 tbsp. Tamarind Concentrate

  • 3 tbsp. Fish Sauce

  • 1 tbsp. Oyster Sauce

  • 2 tbsp. Palm Sugar

  • 3 Shallots

  • Optional:

  • 1 tbsp. Mushroom Soy Sauce

  • 1 tbsp. Dark Soy Sauce

  • 1 tsp. Sesame Oil

  • 1/2 tsp. MSG

  • 3 Arbol Chilis

  • 1 tbsp. Sichuan Peppercorns

  • 1/2 tsp. White Pepper

Method:

  1. Prep your noodles according to package directions. For most rice noodles, place in a bowl and cover with hot (boiling) water for 10-15 minutes until Al Dente (NOT MUSHY)

  2. Toast the peanuts in a dry pan over medium heat. While these are toasting, you can prep your sauce. Once they are slightly browned and fragrant, take out. Using a pan or mortar and pestle, roughly crush and set aside for garnishing at the end.

  3. To make your sauce, start by peeling your shallots. Cut into thin ribbons. Add one tablespoon of vegetable oil to your wok. Medium heat, fry your shallots until starting to turn golden brown along the edges. Add the rest of your sauce ingredients and reduce slightly (Add the optional ingredients if you have them. Arbol chilis are roughly chopped or pounded in a mortal and pestle. Sichuan Peppercorns are ground finely through a pepper mill or pounded in a mortal and pestle.)The sugar should be fully dissolved, all ingredients incorporated, and the sauce should be a luscious brown. Pour your sauce out into a bowl and set aside for the end.

  4. You can make double, triple, or however much of this sauce that you want at a time and store the remainder in the fridge for up to two weeks in a sealed container! Then you can make this dish even quicker :)

  5. Prep your aromatics: chop the green onions, setting the dark tops aside for garnishing at the end. Thinly slice 4 cloves of garlic. At a bias, thinly slice your serrano pepper (spice tolerance dependent). . Cut limes into eighths for garnishing.

  6. Whisk your two eggs together and set aside.

  7. Chop your firm tofu into bite-sized cubes and set aside. If using fresh shrimp, de-shell and de-vein to prep for stir-frying.

  8. Once Al Dente, drain your noodles, afterwards stirring with a little bit of vegetable oil to keep them from sticking together until you’re ready to add them to the dish.

  9. PREP IS DONE!!! Bring a wok or large-walled sauté pan to a high heat.

  10. Lightly oil your pan and add the tofu. Once seared on all sides, glaze with a couple tsp. of light soy and remove from the pan.

  11. Fry up your shrimp, taking them out about 20-30 seconds before finished. They will finish cooking in the heat of the pan at the end.

  12. Re-oil your pan and add the eggs. Once mostly scrambled, push to the side (if not using a wok, take them out) and add all of your aromatics (garlic, green onion, serrano). Stir-fry for 20-30 seconds until fragrant but not burnt. Push to the side, re-oil your pan, and add your noodles. Toss/stir to combine. After 30-60 seconds, add your shrimp, tofu, and (if you took them out) eggs back in. Toss/stir to combine. Once homogenous, add your sauce around the sides of the pan. Stir-fry until all ingredients are fully incorporated. Get ready to plate!

  13. Garnish with toasted peanuts, green onions, you favorite chili oil, and dig in!!!