Pad Thai

Name: Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Thai
Ingredients: 1/2 cup tamarind juice; 1/2 cup Thai palm sugar; 1/2 cup Thai fish sauce; 1 tablespoon ground chili powder; Vegetable oil, for cooking; 30 large shrimp, peeled and deveined; 1 (6.7-ounce) package sponge fried tofu, divided into 6 equal portions, each portion thinly sliced; 1 (16-ounce) bag dried rice stick noodles; 3 cloves garlic, chopped; 1/4 cup plus 2 tablespoons prepared pickled turnips, chopped; 6 cups bean sprouts; 3 cups fresh flat-leaf garlic chives, dark-green parts only, cut into 2-inch pieces; 1 cup chopped roasted unsalted peanuts, for serving; Lime wedges, for serving

Recipe GLPR4f9ab8c82465c3

Thai

Main Course

35 min

688 cal

Servings: 6

Stovetop

SNAP eligible

A classic Thai stir-fry featuring tender shrimp and crispy tofu tossed with rice noodles in a balanced tamarind-based sauce, garnished with fresh bean sprouts, garlic chives, roasted peanuts, and lime wedges.

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Ingredients

1/2 cup tamarind juice

1/2 cup Thai palm sugar

1/2 cup Thai fish sauce

1 tablespoon ground chili powder

Vegetable oil, for cooking

30 large shrimp, peeled and deveined

1 (6.7-ounce) package sponge fried tofu, divided into 6 equal portions, each portion thinly sliced

1 (16-ounce) bag dried rice stick noodles

3 cloves garlic, chopped

1/4 cup plus 2 tablespoons prepared pickled turnips, chopped

6 cups bean sprouts

3 cups fresh flat-leaf garlic chives, dark-green parts only, cut into 2-inch pieces

1 cup chopped roasted unsalted peanuts, for serving

Lime wedges, for serving

Directions

Soak the dried rice stick noodles in warm water for 30-40 minutes until softened but still slightly firm, then drain well and set aside.
In a small bowl, whisk together the tamarind juice, palm sugar, fish sauce, and ground chili powder until the sugar dissolves completely. Set the sauce mixture aside.
Heat about 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the chopped garlic and stir-fry for about 30 seconds until fragrant.
Add the shrimp to the wok and cook for 2-3 minutes, stirring frequently, until they turn opaque and pink. Remove the shrimp with a slotted spoon and set aside.
Add another tablespoon of oil to the wok. Add the sliced tofu portions and stir-fry for 2-3 minutes until lightly golden and heated through. Remove the tofu and set aside with the shrimp.
Add the drained noodles to the wok and stir-fry for 1-2 minutes. Pour the tamarind-based sauce over the noodles and toss continuously for 2-3 minutes until the noodles absorb the sauce and are evenly coated.
Return the shrimp and tofu to the wok. Add the chopped pickled turnips and toss everything together for 1 minute until well combined and heated through.
Remove from heat and gently fold in the fresh bean sprouts and garlic chives, reserving a small handful of each for garnish.
Divide the pad thai among 6 serving plates. Top each portion with reserved bean sprouts, garlic chives, and chopped roasted peanuts. Serve with lime wedges on the side.

Comments

Grocery List Plus Editorial Staff3.75

Tamarind juice, palm sugar, fish sauce, garlic chives, and pickled turnips require a trip to an Asian market—likely beyond Charlotte's major chains—which adds real time and cost to a weeknight plan. The stated 35 minutes ignores the pounding of peanuts, soaking of noodles, and juice extraction, pushing actual prep closer to 50 minutes. Shrimp, tofu, and fresh produce are available everywhere, and the dish itself is solid and keeps reasonably well, but the ingredient hunt and true time commitment ask something of you.