Shrimp and Tofu Pad Thai

Method8 steps · about 25 min

1. 1

   Step 1: Cover all 120 g dried Pad Thai rice stick noodles with separate just-boiled water. Start checking after about 5 minutes: they should be pliable but still firm enough to finish in the pan. Drain as soon as they reach that stage; avoid prolonged soaking, for which the author gives an upper guide of 6–8 minutes.

   Check noodle soak at about 5 minutes · 5 minUses 120 g rice stick noodles, dried (Pad Thai width) · Just-boiled water for soaking the 120 g noodles

   
2. 2

   Step 2: Rinse all the soaked noodles from step 1 under cold water to stop further softening. Drain thoroughly and reserve these actual softened noodles for step 6.

   Uses All the noodles softened in step 1 · Separate cold water for rinsing the softened noodles

3. 3

   Step 3: Mix all ¼ cup sauce water with 2 tablespoons tamarind paste, 2 tablespoons palm sugar, 2 tablespoons fish sauce, 1½ tablespoons oyster sauce and 1 tablespoon dark soy sauce. Stir until the sugar is dissolved and the mixture is smooth; reserve the whole sauce.

   Uses 0.25 cup water · 2 tbsp tamarind paste · 2 tbsp palm sugar · 2 tbsp fish sauce · 1.5 tbsp oyster sauce · 1 tbsp dark soy sauce

4. 4

   Step 4: Heat 1 tablespoon of the total 3 tablespoons neutral oil over medium-high heat. Spread all 100 g peeled, deveined shrimp (100 g) in one layer and cook until the flesh is opaque throughout, initially a couple of minutes. Transfer all the cooked shrimp to a clean bowl and reserve them for step 7.

   Uses 1 tablespoon oil from the 3-tablespoon supply · 100 g shrimp, peeled and deveined

   
5. 5

   Step 5: In the same pan, heat the remaining 2 tablespoons neutral oil over high heat. Add the sliced shallot (1), all 4 minced garlic cloves and the prepared half-piece fried tofu (½ piece). Stir-fry for about 1 minute, until fragrant and lightly golden. Add both eggs (2) and scramble, moving them in the pan until the egg is set. Keep this cooked aromatic, tofu and egg mixture in the pan for step 6.

   Stir-fry aromatics and tofu about 1 minute · 1 minUses Remaining 2 tablespoons oil · 1 shallot, thinly sliced · 4 clove garlic, finely minced · ½ piece ready-fried tofu, cut into ¼-inch pieces · 2 eggs

   
6. 6

   Step 6: Add all the rinsed, drained noodles from step 2 to the cooked aromatic, tofu and scrambled-egg mixture from step 5. Pour in the entire sauce from step 3. Toss together until the noodles are tender and evenly coated, continuing the pan cooking until the selected noodles reach their done texture.

   Uses All the noodles softened, rinsed and drained in steps 1–2 · All the oil, shallot, garlic, tofu and eggs cooked in step 5 · The complete six-ingredient sauce mixed in step 3

7. 7

   Step 7: Return all the already cooked shrimp from step 4 to the sauced noodles from step 6. Add all 2 chopped scallion stalks, the measured 1 cup washed mung bean sprouts and the measured ¼ cup roasted, crushed peanuts (0.25 cup). Toss for another 1–2 minutes until hot and well mixed.

   Finish Pad Thai 1–2 minutes · 2 minUses The complete noodle mixture cooked in step 6 · All the shrimp already cooked in step 4 · 2 stalk scallions, cut into 2–3 inch pieces · 1 cup mung bean sprouts, washed and rinsed · 0.25 cup peanuts, roasted and crushed

   
8. 8

   Step 8: Divide the finished Pad Thai from step 7 between two servings. Finish with the separate additional bean sprouts, lime wedges and crushed peanuts to taste; no garnish amounts are supplied. If desired, add the optional chili powder. These additional garnishes are separate from the measured sprouts and peanuts already stir-fried into the dish.

   Uses The complete stir-fried dish from step 7 · mung bean sprouts (for serving) · as desired lime, cut into wedges (for serving) · peanuts, crushed (for serving) · Chili powder for serving, optional, to taste