Reviews (1) Add Rating & Review 77 Ratings 5 star values: 20 4 star values: 21 3 star values: 21 2 star values: 9 1 star values: 6 Martha Stewart Member Rating: Unrated 11/02/2011 Fantastic recipe! I substituted white grape juice for the tamarind juice, whole wheat thin spaghetti for the rice noodles, and red onions for the shallots as I didn't have these on hand and it was a really great tasting pad Thai. Keep them coming Lucinda. Have not had a bad recipe from you yet. Love your show.
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Gallery Spicy Shrimp and Tofu Pad Thai Recipe Summary Servings: 4
Ingredients Ingredient Checklist 8 ounces pad thai noodles (flat rice noodles) 3/4 cup tamarind juice 1/4 cup soy sauce 1/3 cup chopped Thai palm sugar 6 tablespoons Thai fish sauce 1 teaspoon Sriracha 1/2 cup safflower oil 3 shallots, thinly sliced 5 scallions, cut lengthwise into 2-inch pieces, bulbs halved lengthwise 1 pound medium shrimp, peeled and deveined 4 ounces fried tofu, thinly sliced 4 large eggs, lightly beaten For Garnish Lime wedges Cilantro sprigs Sriracha Bean sprouts Roasted unsalted peanuts
Gallery Spicy Shrimp and Tofu Pad Thai
Recipe Summary Servings: 4
Gallery
Spicy Shrimp and Tofu Pad Thai
Spicy Shrimp and Tofu Pad Thai
Spicy Shrimp and Tofu Pad Thai
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
8 ounces pad thai noodles (flat rice noodles) 3/4 cup tamarind juice 1/4 cup soy sauce 1/3 cup chopped Thai palm sugar 6 tablespoons Thai fish sauce 1 teaspoon Sriracha 1/2 cup safflower oil 3 shallots, thinly sliced 5 scallions, cut lengthwise into 2-inch pieces, bulbs halved lengthwise 1 pound medium shrimp, peeled and deveined 4 ounces fried tofu, thinly sliced 4 large eggs, lightly beaten
Lime wedges Cilantro sprigs Sriracha Bean sprouts Roasted unsalted peanuts
Directions
Soak noodles in warm water for 30 minutes. Drain in a colander and cover with damp paper towels until ready to use.
In a small saucepan, combine tamarind juice, soy sauce, palm sugar, fish sauce, and Sriracha. Bring to a boil, stirring, until sugar is dissolved and remove from heat.
Heat oil in a wok over medium-high heat. When oil shimmers, carefully add half the shallots and fry, stirring frequently, until shallots are golden brown. Transfer shallots to paper towel-lined plate to drain.
Raise heat to high and add remaining shallots, scallions, and shrimp. Cook, stirring constantly, just until shrimp are opaque and firm to the touch, 2 minutes. Remove to a plate, reserving oil in wok.
Add tofu to wok and cook to heat through, 1 minute, and transfer to plate with shrimp.
Add eggs to wok and cook, stirring constantly, just until eggs are set but still wet, 1 minute, and transfer to plate with shrimp and tofu.
Add sauce to wok and bring to a boil. Stir in noodles and cook until noodles are hot, 2 minutes. Return shrimp, tofu, and eggs to wok and stir to combine. Serve immediately with garnishes.
Reviews (1)
Add Rating & Review 77 Ratings 5 star values: 20 4 star values: 21 3 star values: 21 2 star values: 9 1 star values: 6
Martha Stewart Member Rating: Unrated 11/02/2011 Fantastic recipe! I substituted white grape juice for the tamarind juice, whole wheat thin spaghetti for the rice noodles, and red onions for the shallots as I didn't have these on hand and it was a really great tasting pad Thai. Keep them coming Lucinda. Have not had a bad recipe from you yet. Love your show.
Reviews (1)
Add Rating & Review 77 Ratings 5 star values: 20 4 star values: 21 3 star values: 21 2 star values: 9 1 star values: 6
Add Rating & Review
77 Ratings 5 star values: 20 4 star values: 21 3 star values: 21 2 star values: 9 1 star values: 6
77 Ratings 5 star values: 20 4 star values: 21 3 star values: 21 2 star values: 9 1 star values: 6
77 Ratings 5 star values: 20 4 star values: 21 3 star values: 21 2 star values: 9 1 star values: 6
5 star values: 20 4 star values: 21 3 star values: 21 2 star values: 9 1 star values: 6
Martha Stewart Member Rating: Unrated 11/02/2011 Fantastic recipe! I substituted white grape juice for the tamarind juice, whole wheat thin spaghetti for the rice noodles, and red onions for the shallots as I didn't have these on hand and it was a really great tasting pad Thai. Keep them coming Lucinda. Have not had a bad recipe from you yet. Love your show.Martha Stewart Member
Rating: Unrated 11/02/2011
Fantastic recipe! I substituted white grape juice for the tamarind juice, whole wheat thin spaghetti for the rice noodles, and red onions for the shallots as I didn’t have these on hand and it was a really great tasting pad Thai. Keep them coming Lucinda. Have not had a bad recipe from you yet. Love your show.
Rating: Unrated
All Reviews for Spicy Shrimp and Tofu Pad Thai
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spicy Shrimp and Tofu Pad Thai
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
