Pad Thai-Style Fried Noodles


Recipe courtesy of Chef Sindy Sellers
  • 1 Tbs tamarind paste, plus 3 Tbs water or 3 Tbs lime juice
  • 1/2 pound tofu, cut into one-half inch cubes
  • 1/2 cup dark sweet soy sauce, or 1/2 cup dark soy sauce plus 1 tablespoon molasses
  • 8 ounces rice noodles
  • 3 Tbs peanut oil
  • 3 cloves minced garlic
  • 4 sliced shallots
  • 1/2 pound fresh raw shrimp, peeled & de-veined
  • 2 eggs, lightly beaten
  • 1 Tbs Asian fish sauce
  • 1 Tbs crushed palm sugar or brown sugar
  • 1 cup fresh mung bean sprouts


  • 1 lime, cut into wedges
  • 1/2 cup roasted peanuts, coarsely chopped
  • 1 cucumber, peeled and sliced
  • 3 green onions, thinly sliced


This gluten-free dish will satisfy both your sweet and savory craving.

Pad Thai is all about shopping and prep work. Actual cooking time is about 6 minutes! So, first assemble ingredients, then prepare the next three items.

To make tamarind juice: Soak 1 tablespoon tamarind pulp in hot water for a half hour, or until the pulp is thoroughly incorporated into the water. Strain through a mesh strainer, pressing down with a spoon, until the pulp is exhausted. Add 3 tablespoons water. Mix tamarind juice, sugar, and fish sauce together in a small bowl.

Marinate tofu in dark sweet soy sauce while prepping the rest of the ingredients (or up to 24 hours).

Soak noodles in warm water for 10 minutes, then drain and set aside.

Heat over high heat 1 tablespoon peanut oil in a wok or large sauté pan until a few drops of water sizzle and mercury ball. Stir fry garlic, shallots, and shrimp until shrimp turns pink, just a couple of minutes. Transfer shrimp to a platter. Reserve the oil.

Add a second tablespoon of oil to the pan. Pour a thin ribbon of egg into the center of the pan while stirring vigorously until the egg is cooked. Set aside the cooked egg scramble on the platter.

Heat the last tablespoon of oil over high heat. Add noodles and stir fry, pressing down to sear the noodles, for 2 minutes. Add the remaining ingredients to the noodles:  the shrimp, egg, fish sauce, sugar, and tamarind juice mixture. Add tofu and bean sprouts, as well. Stir fry for 2 minutes, or until warm and well combined. Transfer to a serving platter. Garnish with lime, coarsely chopped peanuts, cucumber slices, and thinly sliced green onions.



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