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8 ounces dried medium rice noodles
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7 tablespoons canola or grapeseed oil, divided
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3 tablespoons palm sugar or granulated sugar
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1 tablespoon water
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3 tablespoons fish sauce
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2 tablespoons tamarind paste
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1 teaspoon paprika
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6 ounces raw shrimp (21-25 count), peeled and deveined
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7 ounces water-packed firm tofu, drained and cubed (1/2-inch)
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1 medium shallot, thinly sliced
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4 cloves garlic, minced
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3 scallions, white and light green parts thinly sliced, dark green parts cut into 2-inch lengths, divided, plus more thinly sliced for serving
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2 large eggs, lightly beaten
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1 cup bean sprouts
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2 tablespoons sweet preserved daikon radish, minced (optional; see Tip)
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1/4 cup crushed roasted peanuts
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Crushed red pepper to taste (optional)
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Lime wedges for serving (optional)
Shrimp Pad Thai
This iconic Thai recipe features rice noodles stir-fried in a wok with a sauce that strikes the perfect balance of tangy, salty and sweet. Along with the noodles, pad thai typically includes a mix of ingredients such as shrimp, tofu, scrambled eggs, bean sprouts and a handful of aromatics like garlic, shallot and scallions. The sauce in this recipe features tamarind paste, which adds a decisively tangy flavor that’s balanced with palm sugar. Tamarind paste pairs beautifully with sweet ingredients. Mix any leftovers into cocktails, make a chutney, or drizzle it on fruit.
Nutrition Information
158
Calories
39g
Carbohydrates
26g
Protein
702mg
Potassium
6g
Fiber
6g
Sugar
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