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Pad Thai with rice noodles served with lime wedges
Authentic Pad Thai with rice noodles, tofu, and shrimp

Authentic Shrimp & Tofu Pad Thai

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Pad Thai is one of the world's most popular street foods, where the five fundamental tastes (salty, sweet, sour, bitter, spicy) dance in perfect balance. The key to success is speed and heat: have everything prepped (mise en place), because once cooking starts, there's no time to search. Noodle texture is critical – don't overcook them; they should finish softening in the sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Wok or large skillet
  • Small bowls for prep
  • Strainer

Allergen Information

⚠️ Crustacean Shellfish (Shrimp)
⚠️ Egg
⚠️ Peanuts
⚠️ Fish (Fish Sauce)
⚠️ Soy (Tofu)

Instructions

1 ✓

Soak the rice noodles in lukewarm water for about 30 minutes (or per package instructions) until pliable but tough. Drain.

Tip: Do not boil! If the noodles are too soft at the start, they will break into mush when stirred.
2 ✓

Mix the sauce in a small bowl: fish sauce, tamarind paste, and sugar. Stir until sugar dissolves.

Tip: Premixing the sauce speeds up cooking. It should taste strongly salty-sour-sweet; the noodles will absorb it.
3 ✓

Cube the tofu, mince the shallot and garlic, and roughly crush the peanuts.

Tip: Have everything within reach of the wok.
4 ✓

Heat the wok until smoking. Add oil and fry the tofu until golden. Add shrimp, sear until pink (approx. 2 minutes), then remove them to a plate.

Tip: Overcooked shrimp becomes rubbery. Removing them preserves their texture.
5 ✓

Add more oil if needed. Toss in shallots and garlic, fry until fragrant (30 secs). Add the drained noodles and pour the sauce over them.

Tip: This is where the magic happens: the noodles soften in the hot steam and sauce, absorbing the flavors.
6 ✓

Once noodles soften, push to the side. Crack eggs into the empty space, scramble them, then toss with the noodles.

Tip: This keeps the egg in distinct pieces rather than coating the noodles in slime.
7 ✓

Return shrimp and tofu to the wok, toss in bean sprouts and green onions. Stir fry quickly (30 secs) so sprouts stay crunchy.

Tip: Bean sprouts add freshness; don't cook them to death.
8 ✓

Serve immediately, sprinkled with peanuts, chili flakes, and lime wedges.

Recipe FAQ

My noodles clumped together, what did I do wrong?
You soaked them too long or overcooked them. Soak noodles in lukewarm water only until pliable but still firm (al dente). They will finish softening in the wok.
I don't have tamarind, what can I use?
While not authentic, a mix of vinegar and lime juice mimics the acidity.

Ingredients

  • 7-8 oz Flat Rice Noodles (Pad Thai noodles)
  • 7 oz Firm Tofu
  • 5 oz Shrimp (peeled & deveined)
  • 3.5 oz Mung Bean Sprouts
  • 2 large Eggs
  • 3 cloves Garlic
  • 1 whole Shallot or Red Onion
  • 3 tbsp Fish Sauce
  • 2 tbsp Tamarind Paste
  • 2 tbsp Brown Sugar or Palm Sugar
  • 3 tbsp Vegetable Oil
  • 1 pinch Salt
  • 2 oz Roasted Peanuts (unsalted, crushed)
  • 2 stalks Green Onions (Scallions)
  • 1 tsp Chili Flakes