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Ingredients

Ingredient Checklist
For Garnish

Directions

Instructions Checklist
  • Soak noodles in warm water for 30 minutes. Drain in a colander and cover with damp paper towels until ready to use.

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  • In a small saucepan, combine tamarind juice, soy sauce, palm sugar, fish sauce, and Sriracha. Bring to a boil, stirring, until sugar is dissolved and remove from heat.

  • Heat oil in a wok over medium-high heat. When oil shimmers, carefully add half the shallots and fry, stirring frequently, until shallots are golden brown. Transfer shallots to paper towel-lined plate to drain.

  • Raise heat to high and add remaining shallots, scallions, and shrimp. Cook, stirring constantly, just until shrimp are opaque and firm to the touch, 2 minutes. Remove to a plate, reserving oil in wok.

  • Add tofu to wok and cook to heat through, 1 minute, and transfer to plate with shrimp.

  • Add eggs to wok and cook, stirring constantly, just until eggs are set but still wet, 1 minute, and transfer to plate with shrimp and tofu.

  • Add sauce to wok and bring to a boil. Stir in noodles and cook until noodles are hot, 2 minutes. Return shrimp, tofu, and eggs to wok and stir to combine. Serve immediately with garnishes.

Reviews (1)

77 Ratings
  • 5 star values: 20
  • 4 star values: 21
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 6
Rating: Unrated
11/02/2011
Fantastic recipe! I substituted white grape juice for the tamarind juice, whole wheat thin spaghetti for the rice noodles, and red onions for the shallots as I didn't have these on hand and it was a really great tasting pad Thai. Keep them coming Lucinda. Have not had a bad recipe from you yet. Love your show.