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4.75 from 12 votes

Pad Thai

This Pad Thai with shrimp and tofu gives you all the flavors and taste of the authentic Pad Thai, in the comfort of your own home. Who needs takeout when you can do this in less than 30 minutes!
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Keyword: pad thai
Servings: 4
Calories: 618kcal



For Sauce

Pad Thai

  • 6 oz rice noodles
  • 2 medium shallots minced
  • 3 cloves garlic minced
  • 2 tbsp dried shrimp rinsed and chopped
  • 2 tbsp sweet Daikon radishes chopped
  • 8 oz firm tofu cut into small pieces
  • 1 tbsp Sriracha sauce
  • 1 cup fresh bean sprouts
  • 1 cup Chinese chives (or garlic chives)
  • 1/4 cup roasted peanuts finely chopped
  • 2 to 3 tbsp peanut oil
  • 1 lb shrimp shells removed and deveined if needed
  • 2 eggs

Additional Toppings

  • 1 cup fresh bean sprouts
  • 1 cup Chinese chives
  • 1/4 cup roasted peanuts chopped
  • lime wedges
  • 2 tbsp fresh cilantro (optional)
  • Sriracha sauce


  • Place noodles in a large bowl. Add enough cold water to cover them and let them rest for 1 hour or until noodles are pliable but not soft. Drain well in a colander. They will change color from translucent to white.
  • In a small bowl whisk all the sauce ingredients together and set aside.
  • In a bowl combine the shallots, garlic, dried shrimp, radishes, tofu and Sriracha.
  • In another bowl combine the bean sprouts, chives, and 1/4 cup of the peanuts.
  • In a medium skillet heat 1 tbsp of peanut oil over high heat. Add the shrimp and cook and stir about 1 to 2 minutes or until shrimp turns pink and starts to slightly char. Transfer to a bowl.
  • Add the rest of the oil to the skillet or wok. Add the tofu mixture to the skillet and saute for about minute. Add the noodles and sauce to the wok and toss everything. There is water in the sauce so the noodles will cook and absorb the liquid. Move the noodles to the side of the wok and add the egg and break the yolks. Add a bit more oil if necessary before adding the eggs. Let them cook for 30 seconds then scramble them. Toss everything together.
  • Add the bean sprouts and chives mixture to the skillet and toss everything. Turn off the heat. 
  • To serve divide noodles mixture among 2 or 4 plates, depending on the size of the meal you want. Top with shrimp then sprinkle each serving with bean sprouts, extra chives, peanuts and lime wedges. Serve with fresh cilantro and Sriracha on the side.



  1. Tamarind paste is a common ingredient used throughout the world. The paste is prepared from tamarind, which is a sticky sour tasting fruit that grows on bean-like pods on tamarind trees. Tamarind paste is both sweet and sour so I would substitute it with equal amounts of lime juice and brown sugar.
  2. Chinese chives (or garlic chives) look like regular chives but much bigger and leafier. They could be considered more vegetable rather than garnish. They are garlicky in flavor, juice and crisp in texture. Look for these chives in Asian markets. They can be substituted with regular chives or scallions.
  3. Dried shrimp are shrimp that have been sun-dried and shrunk to a small size. They are used in a lot of Asian dishes and give a unique umami taste. They can be found in Asian markets. Shrimp pastes can be substituted for dried shrimp.
  4. This Pad Thai will keep for 3 - 4 days in the fridge if stored in an airtight container. I wouldn't recommend freezing this dish as the egg and rice noodles don't thaw well after time in the freezer.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1serving | Calories: 618kcal | Carbohydrates: 58g | Protein: 47g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 452mg | Sodium: 2137mg | Potassium: 553mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1003IU | Vitamin C: 29mg | Calcium: 351mg | Iron: 6mg