Time: 45 minutes plus marinating time
Complexity: easily
Servings: 2

Pad Thai with shrimp and tofu - detailed recipe.

Ingredients:

Pad Thai noodles with shrimp

• 110 g rice noodles
• 170 gr. marinated tofu (see recipe below)
• 1 tbsp dried shrimp
• 30 gr. tamarind paste
• 3/4 cup boiling water
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• 1 tbsp. l. rice wine vinegar
• 1-2 tbsp. l. peanut butter
• 1 cup chopped green onions (portions)
• 2 tsp. crushed garlic
• 2 whole beaten eggs
• 2 teaspoons of salted cabbage
• 85 g bean sprouts (portions)
• 1/2 cup chopped roasted salted peanuts (portioned)
• Ground dried red chili pepper to taste
• 1 lime, sliced ​​into wedges

Marinated tofu

• 170 g very firm tofu (not soft)
• 1.5 cups soy sauce
• 1 tsp Chinese 5 spice powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, tofu, shrimps, eggs, vegetable relish, tamarind, fish sauce, soy sauce, wine vinegar, Peanut butter, green onions, garlic, red pepper flakes, five spice seasoning, lime, Peanut

We recommend

Preparation:

Step 1
• Place the tamarind paste in boiling water and let it sit while you prepare the other ingredients.
  
  In a small bowl, combine fish sauce, palm sugar, and rice wine vinegar.
  
  Place the rice noodles in a bowl and cover with hot water. Let sit while you prepare the remaining ingredients. Once all the other ingredients have been measured into separate bowls, drain the noodles. Cut the tofu into 1cm-wide strips, about the size of French fries.
  
  Strain the tamarind paste through a fine-mesh sieve and add to the sauce. Stir.
Step 2
• Place the wok over high heat. Once hot, add a tablespoon of peanut oil. Heat until shimmering, then add the tofu. Fry the tofu until golden brown, stirring constantly, for no more than a minute. Transfer the tofu from the pan to a small bowl.
  
  If needed, add a little peanut oil to the pan and heat until shimmering. Add 2/3 of the green onions, then the garlic, and cook for 10-15 seconds. Add the eggs when they begin to set, about 15-20 seconds, and stir until scrambled.
  
  Add the remaining ingredients in the following order, stirring after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Stir until heated through, but no longer than 1-2 minutes.
Step 3
• Transfer to a serving dish. Sprinkle with the remaining green onions, bean sprouts, and peanuts. Serve immediately with ground chili and lime wedges.
  
  Marinated Tofu: Wrap the tofu tightly in a kitchen towel. Place the wrapped cheese in a 20cm (8-inch) cake pan. Cover with another cake pan and weigh down with a 2.3kg (5 lb) weight. (Dried beans or grains work well.) Refrigerate and leave under pressure for 12-15 hours.
  
  Place the pressed tofu in a 2-cup container. Combine the soy sauce and 5-spice powder and pour the sauce over the tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2-3 days.

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