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ThaiMain Courses

Authentic Thai Shrimp & Tofu Pad Thai

⏱️ Prep: 20m🔥 Cook: 10m∑ Total: 30m🍽️ 2 servings
Authentic Thai Shrimp & Tofu Pad Thai
🎬 Video ref: Kwan Homsai

Mise en Place / Ingredients[12]

  • 7 oz (200g) Medium flat rice sticks, soaked (A Taste of Thai)
  • 10 pieces Raw peeled shrimp
  • 3.5 oz (100g) Extra-firm yellow or pressed tofu, cubed
  • 3 tbsp Pure tamarind concentrate (Swad)
  • 2.5 tbsp Thai fish sauce (Nam Pla) (Three Crabs)
  • 2.5 tbsp Crushed palm sugar or brown sugar
  • 1 cup Fresh mung bean sprouts
  • 3 tbsp Roasted crushed peanuts
  • 2 whole Eggs, lightly beaten
  • 3 tbsp Neutral vegetable oil, divided
  • 1 cup Chinese chives or scallions, cut into 2-inch batons
  • 1 whole Fresh lime, cut into wedges

🛒 US Supermarket Brand Guide

Tamarind Paste: Swad Tamarind Concentrate

Pristine sour fruit tang essential for authentic Pad Thai. • 📍 Asian or international food aisle.

Fish Sauce: Three Crabs Brand Fish Sauce

Balanced, savory fermentation without harsh salinity. • 📍 Asian food aisle.

Cooking Sequence & Checkpoints

1
Tamarind Sauce Base⏱️ 5 min

Simmer tamarind paste, fish sauce, and palm sugar until melted into an amber syrup.

✓ Checkpoint: Glossy balanced sweet-sour-salty syrup.

2
Sear Tofu & Shrimp⏱️ 3 min

Sear tofu cubes and shrimp in 1.5 tbsp hot vegetable oil inside the wok for 2 minutes until tofu is golden and shrimp turn pink and opaque (145°F / 63°C). Transfer to a plate and set aside.

✓ Checkpoint: Golden crispy tofu and pink shrimp.

3
Noodles & Egg Scramble⏱️ 4 min

Add remaining 1.5 tbsp oil, drop in drained noodles and all of the tamarind sauce, and toss for 2 minutes. Push noodles aside, scramble beaten eggs into ribbons, and fold together.

✓ Checkpoint: Springy sauce-coated noodles.

4
Return Shrimp & Tofu with Sprouts & Peanuts⏱️ 2 min

Return the seared shrimp and crispy tofu from Step 2 back into the wok along with the bean sprouts, Chinese chives, and crushed peanuts; toss over high heat for 1 minute until heated through. Serve immediately with fresh lime wedges.

✓ Checkpoint: Steaming aromatic Pad Thai with shrimp, tofu, and crisp greens.

🛡️ Food Safety & Internal Temperature: 145°F (63°C) FDA/USDA safe minimum internal temperature for finfish and shellfishFDA/USDA Shellfish & Seafood Safety Standard (≥145°F / 63°C): Cook shrimp, squid, and shellfish until they reach an internal temperature of at least 145°F (63°C) and turn opaque.
👁️ Master Doneness Checkpoint:Translucent, bouncy rice noodles cloaked in sweet-sour-savory sauce with wok hei aroma and zero clumping.

🔬 Why It Works:

Cold Water Soak vs Boiling: Soaking dry rice noodles in lukewarm water for 20 minutes during prep hydrates the starch without gelatinizing it, allowing the noodles to finish cooking in the wok sauce without clumping.

⚠️ Troubleshooting:

Noodles clump into a ball: Splash in 2 tbsp water or sauce while tossing vigorously over high heat.