Shrimp And Tofu Pad Thai Recipe

Name: Shrimp And Tofu Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil, divided; 1 pound extrafirm tofu, drained and cut into 1/2-inch cubes; 2 cups finely shredded napa (Chinese) cabbage; 1/4 cup Thai fish sauce (such as Three Crabs); 3 tablespoons brown sugar; 6 tablespoons rice vinegar; 2 tablespoons ketchup; 1 tablespoon lime juice; 2 tablespoons creamy peanut butter; 1 teaspoon chili garlic sauce (such as Lee Kum Kee); 1/4 cup water; 1 teaspoon cornstarch; 1 pound medium shrimp, cooked and peeled; 2 cups thinly sliced green onions; 1/2 cup chopped fresh cilantro; 1 pound uncooked wide rice noodles (banh pho)

Servings: persons

2 tablespoons peanut oil, divided
1 pound extrafirm tofu, drained and cut into 1/2-inch cubes
2 cups finely shredded napa (Chinese) cabbage
1/4 cup Thai fish sauce (such as Three Crabs)
3 tablespoons brown sugar
6 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lime juice
2 tablespoons creamy peanut butter
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 cup water
1 teaspoon cornstarch
1 pound medium shrimp, cooked and peeled
2 cups thinly sliced green onions
1/2 cup chopped fresh cilantro
1 pound uncooked wide rice noodles (banh pho)

1
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; saute 4 minutes or until lightly browned on all sides. Spoon tofu into a large bowl. Add cabbage to pan; saute 30 seconds or until just beginning to wilt. Add cabbage to tofu. Remove pan from heat.
2
Combine fish sauce and next 6 ingredients (through chili garlic sauce). Combine water and cornstarch, stirring with a whisk; stir into vinegar mixture.
3
Heat remaining 1 tablespoon oil in pan over medium-high heat. Add shrimp; saute 1 minute. Add vinegar mixture; bring to a boil, and cook 1 minute, stirring frequently. Add shrimp mixture, green onions, and cilantro to cabbage mixture; toss to combine.
4
Cook noodles according to package directions, omitting salt and fat. Drain well. Add noodles to cabbage mixture; toss well to combine.

737

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons peanut oil, divided, 1 pound extrafirm tofu, drained and cut into 1/2-inch cubes, 2 cups finely shredded napa (Chinese) cabbage, 1/4 cup Thai fish sauce (such as Three Crabs), and more.

Yes, Shrimp And Tofu Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Tofu Pad Thai

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