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Shrimp and Tofu Pad Thai

Yield 10 servings (serving size: about 1 1/2 cups)
Pad thai is perhaps the best-known Thai dish to Americans. Slightly under-cooking the noodles will preserve their texture when reheating them the next day. Cook this dish the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave the next day.

Ingredients

  • 2 tablespoons peanut oil, divided
  • 1 pound extrafirm tofu, drained and cut into 1/2-inch cubes
  • 2 cups finely shredded napa (Chinese) cabbage
  • 1/4 cup Thai fish sauce (such as Three Crabs)
  • 3 tablespoons brown sugar
  • 6 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lime juice
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • 1 pound medium shrimp, cooked and peeled
  • 2 cups thinly sliced green onions
  • 1/2 cup chopped fresh cilantro
  • 1 pound uncooked wide rice noodles (bánh pho)

Nutrition Information

  • calories 339
  • caloriesfromfat 21 %
  • fat 7.8 g
  • satfat 1.5 g
  • monofat 2.7 g
  • polyfat 3.2 g
  • protein 16.8 g
  • carbohydrate 48.8 g
  • fiber 2 g
  • cholesterol 88 mg
  • iron 2.7 mg
  • sodium 819 mg
  • calcium 80 mg

How to Make It

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 4 minutes or until lightly browned on all sides. Spoon tofu into a large bowl. Add cabbage to pan; sauté 30 seconds or until just beginning to wilt. Add cabbage to tofu. Remove pan from heat.

  2. Combine fish sauce and next 6 ingredients (through chili garlic sauce). Combine water and cornstarch, stirring with a whisk; stir into vinegar mixture.

  3. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add shrimp; sauté 1 minute. Add vinegar mixture; bring to a boil, and cook 1 minute, stirring frequently. Add shrimp mixture, green onions, and cilantro to cabbage mixture; toss to combine.

  4. Cook noodles according to package directions, omitting salt and fat. Drain well. Add noodles to cabbage mixture; toss well to combine.