Easy Shrimp Pad Thai Recipe : Bits & Pieces - Season 1, Ep.11

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is plant-based and often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and lower in sodium.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity with lower cost.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and budget-friendly.

Eyeball out roughly 4 oz of rice noodles from a 16 oz package by dividing it into fours.

Boil the rice noodles until pliable and almost cooked through, then drain and rinse in cold water.

Slice half of a 19 oz package of firm tofu into four even slices and pat dry with a paper towel.

Heat vegetable or canola oil in a large pan until hot, then fry the tofu slices until golden and crispy on both sides.

Chop two cloves of garlic and a small onion, and separate the whites from the greens of four scallions.

Chop the white parts of the scallions and cut the green parts into 2-inch pieces.

Pick off half a bunch of cilantro leaves for garnish.

Defrost half a pound of shrimp in cold water.

Prepare the sauce by mixing 1/4 cup fresh lime juice, 3 tbsp brown sugar, 3 tbsp soy sauce, and 2 tsp Sriracha sauce in a bowl.

Sprinkle salt on the cooked tofu and cut it into strips after frying.

Cook the shrimp in the pan until pink and opaque, then add the chopped onion, garlic, and scallion whites.

Add the boiled rice noodles to the pan and toss with the aromatics.

Pour the sauce over the noodles and stir until the noodles absorb the liquid.

Push the noodles to one side of the pan, crack two eggs into a bowl, and puncture the yolks.

Pour the eggs into the pan and scramble them with the noodles until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens