Name: Spicy Shrimp and Tofu Pad Thai
Yield: 4 servings
Ingredients: 8 ounces pad thai noodles (flat rice noodles); 3/4 cup tamarind juice; 1/4 cup soy sauce; 1/3 cup chopped Thai palm sugar; 6 tablespoons Thai fish sauce; 1 teaspoon Sriracha; 1/2 cup safflower oil; 3 shallots, thinly sliced; 5 scallions, cut lengthwise into 2-inch pieces, bulbs halved lengthwise; 1 pound medium shrimp, peeled and deveined; 4 ounces fried tofu, thinly sliced; 4 large eggs, lightly beaten; Lime wedges; Cilantro sprigs; Sriracha; Bean sprouts; Roasted unsalted peanuts

Directions

1. Soak noodles in warm water for 30 minutes. Drain in a colander and cover with damp paper towels until ready to use.
2. 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.
3. 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.
4. 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.
5. Add tofu to wok and cook to heat through, 1 minute, and transfer to plate with shrimp.
6. 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.
7. 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

How would you rate this recipe?

Jenfmi

2 NOV, 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.

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