Thai · Dinner

Thai tamarind shrimp and tofu noodles (pad thai)

Name: Thai tamarind shrimp and tofu noodles (pad thai)
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 ounces dried 1/4-inch Thai rice noodles; 1/3 cup tamarind concentrate formulated for Thai cooking; 1/4 cup fish sauce; 1/3 cup finely chopped palm sugar; 2 tablespoons water; 3 tablespoons neutral oil, divided; 8 ounces extra-firm tofu, pressed and cut in 1/2-inch batons; 8 ounces medium shrimp, peeled, deveined, and patted dry; 2 shallots, thinly sliced; 3 garlic cloves, finely chopped; 2 tablespoons finely chopped preserved salted radish, rinsed; 3 large eggs, beaten; 2 cups mung bean sprouts, divided; 1 cup garlic chives cut in 2-inch lengths, divided; 1/2 cup roasted unsalted peanuts, crushed; 1 teaspoon Thai chile flakes, plus more for serving; 1 lime, cut in wedges

Springy rice noodles stir-fried with shrimp, tofu, egg, bean sprouts, garlic chives, and a balanced tamarind, fish sauce, and palm sugar glaze.

About 1 hr 15 minTotal

About 45 minActive

$$$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.
Best household stir-fry starting point
YOSUKATA 13.5-Inch Pre-Seasoned Black Carbon Steel Wok
View at Amazon
Another workable path: A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched high-heat batch searing, tossing area, and a stable household-cooktop base, then verified the 13.5-inch pre-seasoned black carbon-steel model, care burden, current manufacturer identity, and exact Amazon destination. Kwilt has not cooked with this wok.
YOSUKATA 13.5-Inch Pre-Seasoned Black Carbon Steel Wok: The 13.5-inch bowl provides a broad hot zone for batch searing and enough sloped surface to toss without steaming, while its flat base remains stable on common gas and electric household cooktops. Trade-off: Carbon steel must be dried and lightly oiled after washing, its seasoning can react with long acidic cooks, and the wooden handle rules out unrestricted oven use.
Another workable path: Use a large uncoated carbon-steel wok suited to your burner, or a wide heavy skillet for small batches; never crowd a cooler pan and expect equivalent stir-fry browning.
Sources
YOSUKATA 13.5-inch black carbon-steel wok specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

8 ounces dried 1/4-inch Thai rice noodles
1/3 cup tamarind concentrate formulated for Thai cooking
1/4 cup fish sauce
1/3 cup finely chopped palm sugar
2 tablespoons water
3 tablespoons neutral oil, divided
8 ounces extra-firm tofu, pressed and cut in 1/2-inch batons
8 ounces medium shrimp, peeled, deveined, and patted dry
2 shallots, thinly sliced
3 garlic cloves, finely chopped
2 tablespoons finely chopped preserved salted radish, rinsed
3 large eggs, beaten
2 cups mung bean sprouts, divided
1 cup garlic chives cut in 2-inch lengths, divided
1/2 cup roasted unsalted peanuts, crushed
1 teaspoon Thai chile flakes, plus more for serving
1 lime, cut in wedges

Instructions

Soak rice noodles in room-temperature water 25 to 35 minutes until flexible but still firm; drain thoroughly. Simmer tamarind, fish sauce, palm sugar, and water 2 minutes until dissolved, then cool enough to taste for a strong sweet-sour-salty balance.
Heat a until very hot. Add 1 tablespoon oil and brown tofu, 3 to 4 minutes; remove. Add another tablespoon oil and cook shrimp just until opaque, 2 minutes; remove so it cannot overcook.
Add remaining oil, shallots, garlic, and preserved radish; stir-fry 1 minute. Add noodles and half the sauce, tossing constantly. Add remaining sauce by spoonfuls only until noodles are tender and glossy, splashing in a tablespoon of water if they remain firm after sauce is absorbed.
Push noodles aside, pour eggs into the clear space, and let set 20 seconds before folding into large curds. Return tofu and shrimp with half the sprouts and chives; toss over high heat 1 minute. Cook in two batches if the pan cannot keep a vigorous sizzle.
Divide immediately and top with remaining raw sprouts and chives, peanuts, chile flakes, and lime. Noodles should be separate and tangy, not wet, ketchup-sweet, or peanut-sauced.

ThailandThai household and street-food cooking

From the table

About this recipe

Pad thai is a Thai street-food rice-noodle stir-fry whose modern recognizable balance comes from tamarind, fish sauce, and palm sugar with tofu, egg, sprouts, chives, peanuts, lime, and often shrimp.

Pad thai is a Thai street-food rice-noodle stir-fry whose recognizable sauce is built from tamarind, fish sauce, and palm sugar. Shrimp, tofu, egg, sprouts, garlic chives, preserved radish, peanuts, chile, and lime create its established contrasts; peanut butter and ketchup are omitted because they change rather than simplify that balance. This Kwilt version follows the reviewed household adaptation: Preserve the Thai sauce triad and full texture pattern, use a four-serving two-batch home method, and keep the familiar global favorite as a true household anchor rather than simplifying it into sweet peanut noodles.

Sources

Dinner does not stop at the recipe

Keep recipes, plan meals, and build the grocery list in Kwilt.

Use the recipe here. Get Kwilt when you want the rest of dinner to stay together.

Get Kwilt for iPhone

See every recipe

Thai pad kra pao with craggy chile-garlic chicken and just-wilted holy basil beside jasmine rice and a lacy fried egg.

Thai · Dinner

Thai holy basil chicken with fried eggs (pad kra pao)

Fast, fiery minced chicken stir-fried with garlic, bird chiles, savory sauces, and peppery holy basil, served over jasmine rice with crisp-edged eggs.

About 30 min4 servings