Pad Thai with Shrimp and Tofu-

Pad Thai with Shrimp and Tofu

Make this popular Thai dish of noodles with a sweet and sour sauce. 

Author Renee Fuentes


Pad Thai Sauce (Makes about 4 servings):

  • 1 Cup Brown or White Sugar
  • 1/2 Cup Tamarind Concentrate
  • 1 Tbsp Fish Sauce or can substitute with 1 Tsp Salt. But Fish Sauce will make it taste more authentic.
  • 1 Tbsp Siracha Sauce
  • Taste Sauce and adjust to your preference

Pad Thai (Makes 1 Large Serving):

  • 2 Tbsp Vegetable Oil Can use avocado, grape seed, or canola oil. But don't use olive oil. The taste is too strong
  • 1 Large Clove Garlic minced
  • 4 Shrimp
  • 1/2 Cup Fried Tofu Cubes
  • 1 Egg
  • 4 oz Rice Stick Noodle Softened in water if using dried
  • 1/4 Cup Water
  • 1/4 Cup Pad Thai Sauce See above
  • 1/2 Cup Bean Sprouts
  • 1/4 Cup Sliced Green Onions
  • 2 Tbsp Crushed Roasted Peanuts


  • Sliced Lime, Chili Pepper Flakes, Sugar, Fish Sauce


Pad Thai Sauce:

  1. Mix all ingredients in a small sauce pan over medium heat until sugar is dissolved. Taste and adjust seasoning. Set aside if making dish now, or store in the fridge up to 1 week.

Pad Thai:

  1. If using dried rice stick noodles, soak in room temperature water for at least 2 hours. The longer the noodles soak, the less chewy they will be. If you using fresh noodles then remove 4 oz from the bag.
  2. To fry the tofu, use a small skillet and cover the bottom with oil. Use extra firm tofu, remove from packaging, and place between paper towels to drain out all the water. Slice tofu into small rectangles and fry each side until golden, drain on a paper towel and set aside.
  3. Heat wok over medium heat with 2 tbsp of vegetable oil, place minced garlic, be careful not to burn, then add shrimp and cook until pink, remove shrimp and set aside.
  4. Add noodles, water, and Pad Thai sauce, then turn heat up to medium high. Toss around to allow noodles to soak up the liquid. Push noodles to the side and pour in the egg. Break the yolk and allow it to set then place noodles on top to cook the egg.
  5. Add shrimp, tofu, half of the bean sprouts, half of the green onions, and half of the crushed peanuts. Use tongs and toss with the noodles. Pad Thai is done once most of the liquid is absorbed.
  6. Plate and serve with remaining bean sprouts, green onions, and peanuts on the side. Also add lime slices for squeezing on top, dried chili flakes for extra spice, and if you like more sugar, or fish sauce.