Easy Pad Thai with shrimp and tofu is done in less than 30 minutes, allowing you to skip the cost and calories of take-out. Fresh and crunchy vegetables over noodles with a spicy and flavorful sauce makes dinner comforting and easy!
I enjoy authentic Pad Thai. For many years, we've picked up take-out from an array of Asian restaurants. It is one of my all-time favorite dishes, filled with its spice, noodles, and varying textures. I was intimidated by the idea of making it myself because it seemed too complicated. I’m happy to report that it is not a complicated recipe! Ingredients for Pad Thai are actually easy to find and the ingredient list is not a hundred miles long, as I’d envisioned. Skip heading out to your local Thai restaurant! This easy homemade Pad Thai recipe far exceeded my expectations and I will be making this again and again in my kitchen.
WHAT IS IN PAD THAI SAUCE?
Typically included in Pad Thai sauce is a combination of vinegar, sugar, fish sauce and spice. If the sauce is too “fishy” for your taste, increase the amount of sugar used (1 tablespoon at a time). Most pad thai is served with lime wedges on the side to squeeze over the pasta meal. Rice pepper flakes are perfect for spicing up your meal if you enjoy the heat.
IS PAD THAI BAD FOR YOU?
The short answer is: It can be! The serving sizes you will find at a restaurant are massive, so if you eat the entire massive helping in one sitting, well..! Making Pad Thai at home will make it much healthier because you are not likely to stuff so much of it in your face at once.
Here are some tips for making the dish even healthier:
Decrease the amount of rice noodles in the recipe and add more bean sprouts.
Replace the soy sauce with a low-sodium version.
Decrease the oil used in the recipe by half.
MAKING PAD THAI AT HOME
You’ll really enjoy this super easy version of Thai food that tastes like take-out!
Bring a large pot of water to a boil. Add the rice noodles to the hot water and immediately remove from heat. Let sit for 8 minutes, drain and rinse in cold water.
While the noodles are cooking, heat the canola or vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and tofu and cook for 3 minutes. Transfer shrimp and tofu to a dish (do not clean out skillet).
Reduce heat to medium and add the eggs to the skillet. Using the edge of a spatula, cut through the eggs as they cook to create small egg pieces. Add the cooked noodles to the skillet, along with rice vinegar, fish sauce, lime juice, soy sauce, cayenne pepper, shrimp and tofu. Stir mixture and cook for 3-4 minutes, or until heated through.
Serve immediately and top with bean sprouts, chopped peanuts, green onions and/or lime wedges, if desired.
WHERE CAN I FIND FISH SAUCE AND RICE NOODLES?
Most grocery stores have an Asian foods section that carry fish sauce and rice noodles. If not, visit a nearby Asian foods store.
If you’ve been intimidated by the process and ingredients involved in making Pad Thai (much like myself), I promise this will be WAY easier than you ever dreamed. Please give this recipe a try and come back and let me know how much you loved it!
It’s Halloween, so I’m preparing to eat some major candy tonight. Have a wonderful day and rest of your week, friends!