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RECIPE
17 INGREDIENTS20 STEPS35MIN

Easy Shrimp Pad Thai

4.8
5 Ratings

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780 Saved

Julie Yoon

I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
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This version of Pad Thai is easy and approachable. You can probably find all the ingredients you need for it in most grocery stores. Adding a lot of bean sprouts allows you to use less noodles, thus keeping this dish fresh and light.
35MIN
Total Time

Julie Yoon

I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
4 oz
Flat Rice Noodles
2 cups
Bean Sprouts
8 oz
Shrimp , peeled
8 oz
Firm Tofu
1/4 cup
Lime Juice , freshly squeezed
3 Tbsp
Brown Sugar
3 Tbsp
1/2 Tbsp
4
Scallions
2 cloves
1
Small  Onion
1/4 cup
Dry Roasted Peanuts
to taste
Canola Oil
to taste
to taste
Limes , sliced

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Nutrition Per Serving

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CALORIES
769
FAT
21.1 g
PROTEIN
55.5 g
CARBS
95.0 g

Cooking Instructions

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Step 1
Boil your Flat Rice Noodles (4 ounce) until pliable and mostly cooked, but not mushy. No need to soak them in advance.
Step 2
Drain and rinse well under cold water. Set aside.
Step 3
Dice the Onion (1) and mince the Garlic (2 clove). Set aside.
Step 4
Slice the white part of the Scallion (4) thinly. Set aside.
Step 5
Slice the green portion into 2-inch pieces. Set aside.
Step 6
Slice Firm Tofu (8 ounce) into 4 pieces. Blot slices of tofu on paper towels to absorb excess moisture.
Step 7
In a bowl or cup, mix together the Lime Juice (1/4 cup), Soy Sauce (3 tablespoon), Brown Sugar (3 tablespoon) and Sriracha (2 teaspoon) sauce.
Step 8
In a large pan or wok over medium-high heat, heat a little Canola Oil (to taste) then fry tofu until golden brown and slightly crispy.
Step 9
Flip the tofu over to brown the other side.
Step 10
Season the tofu with some Salt (to taste).
Step 11
Slice the cooked tofu into strips.
Step 12
In the same pan with some oil, cook the Shrimp (0.5 pound) until just pink and translucent. Add salt if necessary then remove from pan.
Step 13
Add a little more oil to the pan, and cook the onion, garlic, and sliced scallions whites, stirring constantly, until fragrant, about 1 minute.
Step 14
Add the partially-cooked noodles. Using tongs, loosen the cold noodles. Toss and let it absorb the fragrant oil.
Step 15
Pour the soy sauce mixture and toss until everything is absorbed and there is no liquid left in the pan. Keep heat low so you do not overcook the noodles, If the noodles get too soft, they will start to break. Push the noodles to one side of the pan.
Step 16
Beat Large Egg (2) lightly in a bowl and add to the empty side of the pan. Let the eggs set, as if making a thin omelet. Once set, move the noodles into the top of the egg.
Step 17
On the empty side of the pan, add the Bean Sprouts (2 cup), green part of the scallions and Fresh Cilantro (1/2 cup) then toss. Break the egg apart, and toss everything together.
Step 18
Add the cooked tofu and shrimp back to the pan. Toss again and remove from heat.
Step 19
Roughly chop some Dry Roasted Peanuts (1/4 cup) and add to the pan. Set some aside for the garnish. Toss carefully then plate.
Step 20
Top with more bean sprouts, cilantro and peanuts. Serve with wedges of Lime (to taste).

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Nutrition Per Serving
Calories
769
% Daily Value*
Fat
21.1 g
27%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
393.5 mg
131%
Carbohydrates
95.0 g
35%
Fiber
7.7 g
28%
Sugars
31.9 g
--
Protein
55.5 g
111%
Sodium
1840.0 mg
80%
Vitamin D
--
--
Calcium
402.9 mg
31%
Iron
6.1 mg
34%
Potassium
992.5 mg
21%
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