Stir-fried rice noodles with shrimp, tofu, and vegetables
This popular Thai-Lao dish features chewy rice noodles stir-fried with shrimp and tofu, finished with tangy tamarind paste, lime, and a sprinkle of crushed peanuts.
Serves 4
Soak rice noodles in room temperature water for 30-40 minutes until pliable but still firm. Drain well.
Don't soak too long or noodles will become mushy during stir-frying
Combine tamarind paste, fish sauce, and 2 tbsp water, stirring until smooth.
Adjust sauce consistency to coat noodles well
Heat oil in a wok over high heat. Add shrimp and tofu, cooking until shrimp turns pink (3-4 minutes).
Keep heat high for proper wok cooking
Add noodles and vegetables to the wok, pour sauce over, and toss constantly for 3-4 minutes until well combined. Serve with lime wedges and crushed peanuts.
Soak noodles in room temperature water, not hot
Prepare all ingredients before starting to cook as stir-frying is fast
Serve immediately with lime and peanuts on the side
Use chicken, beef, or more vegetables for different versions
Add pineapple chunks for sweetness
Make spicy version by adding sliced chilies
Best served immediately. Leftover keeps refrigerated for 1-2 days.
Pad thai is an iconic Thai dish that represents the fusion of Chinese stir-fry techniques with Thai flavor profiles.
Available in Asian markets or online, often sold as tamarind concentrate.
Prepare ingredients ahead, but stir-fry just before serving for best texture.
Per serving · 4 servings total
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