Shrimp and Tofu Pad Thai

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.


10 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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


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)


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.

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

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.

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

Maureen Callahan,

Cooking Light

March 2006
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