House of Asia > Recipes > Pad Thai with shrimp and tofu

Pad Thai with shrimp and tofu

20 min

2 servings

mild

4.6 / 5. Number of votes: 18

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One of the most popular Thai dishes, found on every corner of Bangkok, is based on rice noodles, with tofu and shrimp toppings. It's an explosion of flavors and aromas – a classic Thai taste that everyone must try.

Shrimp Vegetables Thailand Mushrooms Tofu 15-30 minutes

Ingredients

100 gr House of Asia rice noodles
2 tablespoons of paste Pad Thai House of Asia
4 tsp House of Asia Fish Sauce
10 raw shrimp, peeled and cleaned
150g natural tofu, diced
1 teaspoon of sugar
50 g mung bean sprouts
a bunch of chives, cut into 1 cm pieces
a handful of coriander leaves, finely chopped
a handful of unsalted peanuts, roasted in a dry pan
2 tablespoons of oil; for frying
2 eggs
2 lime wedges, to serve
chili; to serve

A method of preparing

Boil the pasta for 2 minutes and rinse with cold water.
Pour oil into a hot pan, add diced tofu and fry until browned.
Then add the shrimp, fry them until they turn pink and remove them from the pan.
Add the pasta. Once mixed, push everything to the sides of the pan and crack the egg into the center. Cover with the pasta and remaining ingredients and let sit for a moment until the egg sets.
Add the shrimp and sprouts and mix thoroughly with the egg from the bottom of the pan, making sure the egg remains in large pieces.
Add Pad Thai paste, fish sauce and sugar, then mix.
Place the pad thai on plates. Top with peanuts, chives, chili, cilantro, and a lime wedge.