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Flavorful Authentic Pad Thai Recipe with Crispy Tofu and Shrimp Made Easy

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A quick and easy authentic Pad Thai recipe featuring crispy tofu and succulent shrimp, balanced with a tangy homemade sauce and fresh garnishes. Perfect for busy weeknights or impressing guests with bold, nostalgic flavors.

Ingredients

Scale
  • 6 ounces (170g) dried flat rice noodles (about ¼ inch wide)
  • 8 ounces (225g) firm tofu, pressed and cut into ½-inch cubes
  • 8 ounces (225g) raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten, room temperature
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce (or soy sauce for vegetarian version)
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon chili powder (adjust to taste)
  • 3 cloves garlic, minced
  • 3 green onions, sliced thinly
  • ½ cup bean sprouts, rinsed and drained
  • ¼ cup roasted peanuts, roughly chopped
  • Fresh cilantro leaves for garnish
  • Wedges of lime for serving
  • 3 tablespoons vegetable oil or peanut oil (for frying)

Instructions

  1. Place dried flat rice noodles in a large bowl and cover with warm water (about 110°F / 43°C). Soak for 8-10 minutes until pliable but still firm to the bite. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, lime juice, and chili powder until sugar dissolves. Taste and adjust seasoning.
  3. Heat 2 tablespoons vegetable oil in a wok or skillet over medium-high heat. Fry tofu cubes in a single layer until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
  4. In the same wok, add more oil if needed and cook shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.
  5. Add remaining 1 tablespoon oil to wok. Toss in minced garlic and green onions, stirring quickly until fragrant but not browned.
  6. Push garlic and onions to one side. Pour in beaten eggs and scramble gently until just set but still soft.
  7. Add drained noodles to wok, pour sauce over, and toss vigorously for 2-3 minutes to soak up sauce and slightly caramelize.
  8. Gently fold in crispy tofu and shrimp, warming through without breaking tofu.
  9. Toss in bean sprouts, stirring just until warmed but still crunchy.
  10. Serve immediately, garnished with chopped peanuts, fresh cilantro, and lime wedges.

Notes

Soak noodles in warm water (not hot) to avoid mushiness. Press tofu well to remove moisture for crispiness. Cook on high heat and avoid overcrowding the pan. Adjust sauce seasoning to taste. Fresh lime juice is preferred over bottled. For gluten-free, use tamari and certified gluten-free noodles. Variations include baking tofu instead of frying and swapping proteins or veggies.

Nutrition

Keywords: Pad Thai, tofu, shrimp, authentic Thai recipe, crispy tofu, rice noodles, tamarind sauce, quick dinner, easy Asian recipe

Find it online: https://junomeals.com/flavorful-authentic-pad-thai-recipe-with-crispy-tofu-and-shrimp-made-easy/