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.

Yield: 10 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 21%
  • Fat: 7.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 3.2g
  • Protein: 16.8g
  • Carbohydrate: 48.8g
  • Fiber: 2g
  • Cholesterol: 88mg
  • Iron: 2.7mg
  • Sodium: 819mg
  • Calcium: 80mg

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)

Preparation

  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.
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