Dive Into the Delicious World of Pad Thai: Stir-Fried Noodles with Shrimp, Tofu, and Peanuts

Ingredients You'll Need

For the Noodles and Protein:

• 8 ounces rice noodles – Ensure they are soaked according to the package instructions.
• 1 cup cooked shrimp – Fresh or thawed from frozen, peeled and deveined.
• 1 cup firm tofu – Cut into bite-sized cubes. Press to remove excess moisture.
• 2 tablespoons vegetable oil – For stir-frying.

For the Sauce:

• 3 tablespoons fish sauce – For an authentic umami flavor. Use soy sauce for a vegetarian version.
• 3 tablespoons tamarind paste – Provides a tangy sweetness. Substitute with lime juice if unavailable.
• 2 tablespoons palm sugar – Can be replaced with brown sugar.
• 1 tablespoon soy sauce – Adds additional depth to the sauce.
• 1 teaspoon chili powder – Adjust according to your spice preference.

For Garnishing:

• 1/4 cup roasted peanuts – Roughly chopped.
• 1/4 cup fresh cilantro – Chopped.
• 1 lime – Cut into wedges.
• 2 green onions – Sliced thinly.
• 1/4 cup bean sprouts – Fresh and crisp.

Preparing Your Ingredients

Noodles:

Start by soaking the rice noodles in warm water according to the package instructions, usually about 30 minutes. Drain and set aside.

Tofu:

Heat a large skillet or wok over medium heat and add 1 tablespoon of vegetable oil. Once hot, add the tofu cubes. Cook, stirring occasionally, until all sides are golden brown and crispy. Remove tofu from the skillet and set aside.

Shrimp:

In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside with the tofu.

Making the Sauce

In a small bowl, mix together the fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder. Stir until the sugar is dissolved and the ingredients are well combined. Adjust the seasoning to taste if necessary. This sauce is the heart of your Pad Thai, so make sure it strikes the perfect balance of sweet, tangy, and spicy.

Stir-Frying the Pad Thai

1. Reheat the Skillet: In the same skillet you used for the tofu and shrimp, add a little more vegetable oil if needed. Heat over medium-high heat.
2. Cook Aromatics: Add a couple of minced garlic cloves (optional) and stir for about 30 seconds until fragrant.
3. Add Noodles: Toss in the soaked and drained rice noodles. Stir-fry for about 2 minutes, making sure the noodles are heated through and slightly crisped.
4. Incorporate the Sauce: Pour the prepared sauce over the noodles. Stir well to ensure all the noodles are coated evenly with the sauce.
5. Combine Proteins and Vegetables: Add the cooked tofu and shrimp back into the skillet. Stir gently to mix everything together, allowing the flavors to meld.
6. Final Touches: Toss in the bean sprouts and cook for an additional minute. They should be slightly wilted but still crunchy.

Plating and Garnishing

Serve the Pad Thai hot, directly from the skillet or transfer to a serving platter. Garnish with freshly chopped peanuts, cilantro, and sliced green onions. Squeeze lime wedges over the top for an extra burst of tanginess.

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