Pad Thai with Shrimp and Tofu

Gilby went for a 60-mile bike ride on Saturday.  I know, crazy huh?  Well, when he came home he said all he wanted for dinner was some Pad Thai.  I am not going to argue with that.  After all, I do looooove me some Pad Thai.  When I was younger, we had some close-family friends that owned an authentic Thai food restaurant.  They introduced me to the fresh flavors of the region, and I have been hooked ever since.   If you’ve never tried this dish before, give it a shot.  It’s a quick cooking meal, so be sure to have all of your ingredients prepped beforehand.  Here’s the recipe…

Pad Thai with Shrimp and Tofu

8 oz dried rice vermicelli

2 T sugar

1/4 cup oyster sauce

1/4 cup rice wine

2 T vegetable oil

1/2 pound firm tofu, cubed (be sure to pat dry with a paper towel)

4 T sesame oil

1 lb shrimp, peeled and deveined

3 cloves garlic, finely chopped

2 eggs, lightly beaten

1 cup bean sprouts


chopped roasted peanuts

green onions–white and green parts, chopped

limes, sliced


1.  Start by soaking the noodles in really hot water for about 20 minutes.  (be sure to read  your package directions, as they may differ).  Then, spread on a cookie sheet to dry while you do the following…

2. In a small bowl, add the sugar, oyster sauce, and rice wine.  Set aside.

3.  Heat a large pan or wok and add 2 tablespoons of vegetable oil.  When the oil is really hot, add in the tofu and stir-fry until lightly browned.  Set aside in a large bowl.

4.  Add 1 tablespoon of the sesame oil to the same pan and heat till almost smoking, then add the shrimp and toss until the shrimp is no longer pink.  Add garlic and stir fry about 30 seconds longer.  Transfer to the same bowl as the tofu.

5.  Add 1 tablespoon of sesame oil to the pan, then add the eggs.  Stir fry about a minute or two, until the eggs are cooked.  Transfer to the bowl with the tofu and shrimp.

6.  Add the remaining 2 tablespoons oil to the pan over medium-high heat, swirling to coat.  When hot, add the drained noodles.  Cook for 2-3 minutes, then toss and cook 2-3 minutes longer.  Push the noodles to the side of the pan and add the oyster sauce mixture.  Cook until the sugar dissolves, then toss the noodles in the sauce.  Add half of the bean sprouts, and all of the reserved tofu/shrimp mixture.  Toss to coat.  Turn out to a platter and garnish with plenty of peanuts, lime juice, sprouts, and cilantro.  Enjoy!





2 thoughts on “Pad Thai with Shrimp and Tofu

  1. This look fantastic – and that little tip about setting the noodles on a baking sheet to dry is great. One of those simple steps that probably makes a big difference. Thanks!!

    1. You’re welcome! This is an old recipe from my files. I haven’t made it in a while, but am glad I did. Thanks for stopping by!

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