Print Recipe

Veggie, Tofu + Shrimp Pad Thai

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer
Cuisine: Asian
Author: Jennifer Pallian BSc, RD

Ingredients

For sauce:

  • 1 cup sweet chili sauce
  • 1/4 cup soy sauce or tamari, for gluten free
  • 3 tbsp fish sauce
  • 1 tbsp minced garlic about 6 medium cloves

For noodles:

  • 1 lb package medium rice stick noodles
  • 5 tbsp peanut or vegetable oil divided use
  • 2 eggs
  • salt
  • 1/2 block tofu cubed and blotted dry with paper towel
  • 12 large shrimp
  • 1/2 medium onion minced
  • 7 oz/200 gram package snow peas
  • 1 large carrot julienned or grated

For topping:

  • 4 oz bean sprouts
  • 6 " length cucumber 1/2 of a medium sized, julienned or grated
  • Roasted peanuts chopped
  • 3 green onions chopped
  • 1/2 cup cilantro chopped
  • 2 limes cut in wedges

Instructions

  • Bring a large pot of salted water to a boil. Meanwhile, whisk together ingredients for sauce.
  • When water is boiling, add noodles and cook for 4-5 minutes, until noodles are just al dente (set a timer, you don't want soggy noodles - they'll continue cooking a bit later). Drain in a colander and run cold water over top to stop cooking. Reserve the pot.
  • Heat 2 tbsp oil in a large skillet over medium-high heat. Whisk eggs with a good pinch of salt. When oil is shimmering hot, add eggs, tilting pan to evenly coat bottom. When eggs are set, fold over onto itself and transfer to a plate. Slice thinly crosswise.
  • Add another tablespoon oil to skillet. Season tofu cubes with a good sprinkle of salt, tossing to season on all sides. Add to skillet and cook, turning until golden brown on all sides. Transfer to plate with eggs.
  • Add shrimp to pan and cook until opaque. Transfer to plate with eggs and tofu.
  • Add 2 tbsp oil to the empty noodle pot over medium-high heat. Add onion and cook until golden, about 2 minutes. Add snow peas, season with salt, and cook until bright green, about 2 minutes more. Add carrot, noodles, sauce, tofu, egg and shrimp to pot. Cook, tossing with tongs, until everything is evenly coated with sauce and noodles are heated through.
  • Serve topped with sprouts, cucumber, peanuts, green onions, cilantro and lime wedges for squeezing.