Pad Thai with Shrimp, Tofu, and Mung Beans

Makes 4 servings
Hands-on time: 30 minutes
Total preparation time: 30 minutes

This classic dish is easy to prepare at home. With rice noodles be sure to use a nonstick skillet to reduce the amount of oil needed to prevent noodles from sticking together too much. Medium rice stick look like linguini in shape only.

1 cup tamarind concentrate
1/2 cup fish sauce
1/2 cup palm sugar
5 tablespoons vegetable oil
1 small pressed tofu cake, thinly sliced
4 large eggs
1 pound medium rice sticks, soaked in water until pliable and divided into 4 portions
2 cups chicken stock
24 small to medium fresh headless tiger shrimp, peeled, deveined, and poached
1-1/2 cups fresh mung bean sprouts
2 scallions, trimmed and thinly sliced diagonally
1/2 cup crushed unsalted, roasted peanuts
8 cilantro sprigs
2 limes, quartered

In a bowl, whisk together the tamarind concentrate, fish sauce, and sugar until the sugar is completely dissolved. Divide the tamarind sauce into 4 portions (1/2 cup).

In a nonstick skillet, heat 1 teaspoon oil and stir-fry the pressed tofu slices. Transfer to a plate.

In the same skillet, heat 2 teaspoons oil over low-medium heat, add the eggs, and stir to lightly scramble. Both white and yellow part of the eggs should be clearly visible. Once cooked transfer the scrambled eggs to a plate.

In the same skillet, and working in individual batches, heat 1 tablespoon oil over high heat, add one portion of rice sticks and 1/2 cup chicken stock with 1/2 cup tamarind sauce. Stir and cook until the noodles have absorbed all of the liquid. Add 1/4 of the scrambled eggs, pressed tofu, 6 shrimp, and continue to stir-fry for 1 minute or so. Transfer to a plate. Garnish with some mung bean sprouts, scallions, peanuts, 2 cilantro sprigs, and 2 lime wedges. Repeat 3 more times.

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Thanks to

Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

2 Responses to Pad Thai with Shrimp, Tofu, and Mung Beans

  1. sara;

    i thoroughly LOVE ur show because all ur recipies are easy to follow/make. this weeks guest (corrine trang) also made my understanding of asian spices not scarry, thinking “fish oil will taste fishy” etc. in fact, i just finished making the ramen dish alhthough i didn’t have all ingrediants, and enjoyed it. but ur regular recipies can be made quickly and are VERY tasty. i try not to miss ur show.
    mary ruth

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