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Pad Thai Noodles with Shrimp and Tofu

15 minutes. Cook
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Pad Thai, the beloved Thai street food dish, is a true masterpiece of balance. Sweet, sour, salty, and spicy flavors dance harmoniously in this iconic noodle stir-fry. Today, we’ll delve into the art of creating Pad Thai with a twist – combining succulent shrimp and tofu for a delightful contrast of textures. With a history dating back to the 17th century Ayutthaya Kingdom, Pad Thai’s origins are steeped in cultural richness. It was popularized during the 20th century as a national dish by the Thai government, making it a global sensation. So, let’s embark on a culinary journey to recreate this delectable dish right in your kitchen.

Historical Context: Pad Thai, which means “Thai stir-fried noodles,” is believed to have been influenced by Chinese and Vietnamese cuisine. The introduction of stir-frying techniques by Chinese traders, combined with the use of rice noodles indigenous to Southeast Asia, laid the foundation for Pad Thai. During World War II, the Thai government promoted Pad Thai as a national dish to reduce rice consumption, making it both affordable and patriotic. Since then, it has gained immense popularity worldwide.


1. Prep the Ingredients:

  • Soak the rice noodles in hot water for about 8-10 minutes until they are soft but still slightly firm. Drain and set aside.
  • Mix all the Pad Thai sauce ingredients in a small bowl.
  • Cut the tofu into cubes, peel and devein the shrimp, mince the garlic, and finely slice the shallots.
  • Crush the roasted peanuts and set aside.

2. Sauté the Tofu and Shrimp:

  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
  • Add the tofu cubes and cook until they are golden brown on all sides. Remove them from the pan and set aside.
  • In the same pan, add another tablespoon of oil and then the shrimp. Cook for about 2-3 minutes on each side until they turn pink. Remove them and set aside.

3. Stir-fry Aromatics:

  • In the same pan, add a bit more oil if needed, then add minced garlic and sliced shallots.
  • Sauté for about a minute until they become fragrant and slightly caramelized.

4. Scramble the Eggs:

  • Push the sautéed aromatics to one side of the pan and pour the beaten eggs into the other side.
  • Scramble the eggs until they are cooked but still slightly runny.

5. Combine Ingredients:

  • Add the drained rice noodles to the pan along with the Pad Thai sauce.
  • Toss everything together until the noodles are well coated with the sauce.

6. Add Tofu and Shrimp:

  • Return the cooked tofu and shrimp to the pan.

7. Finish and Garnish:

  • Stir-fry everything together for another 2-3 minutes until the shrimp, tofu, and noodles are heated through.
  • Add bean sprouts and stir-fry for an additional minute until they are slightly wilted.
  • Remove the pan from heat.

8. Serve:

  • Divide the Pad Thai among four plates.
  • Sprinkle crushed peanuts over each serving.
  • Garnish with lime wedges and chopped cilantro.
  • Serve hot, and enjoy your homemade Pad Thai!

This Pad Thai recipe offers a delightful blend of flavors and textures, making it a wonderful representation of Thai cuisine. Whether you’re a seasoned home cook or a beginner, this dish is sure to impress your taste buds and transport you to the bustling streets of Bangkok. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure to savor the taste of Thailand in the comfort of your own kitchen.


prep time
30 minutes.
cooking time
15 minutes.
15 minutes.
total time
45 minutes.


  • Large pot for boiling noodles

  • Wok or large skillet

  • Wooden spatula

  • Small bowls for ingredient prep

  • Strainer

  • Chef's knife and cutting board


  • 8 oz rice noodles

  • 12 large shrimp, peeled and deveined

  • 8 oz extra-firm tofu, cubed

  • 3 cloves garlic, minced

  • 2 shallots, finely sliced

  • 2 eggs, lightly beaten

  • 2 cups bean sprouts

  • 1/4 cup roasted peanuts, crushed

  • 2 tablespoons vegetable oil

  • Lime wedges for garnish

  • Chopped cilantro for garnish

  • For the Pad Thai Sauce:

  • 3 tablespoons tamarind paste

  • 2 tablespoons fish sauce

  • 2 tablespoons sugar

  • 1 tablespoon soy sauce

  • 1/2 teaspoon chili flakes (adjust to taste)


Soak rice noodles.
Prep ingredients and sauce.
Sauté tofu and shrimp.
Stir-fry all together.
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