Tho Ruung Pad Thai Recipe

Name: Tho Ruung Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup sesame oil; 2 cups diced cooked chicken; 1 lb medium shrimp, peeled and deveined; ½ cup tofu, cut into medium rectangles; 4 sprigs fresh cilantro, chopped (leaves only); 4 large fresh basil leaves, sliced; 1 garlic clove, chopped; 1 tablespoon sriracha sauce; 1 lb medium rice noodles, cooked till just soft and drained; ¼ cup white vinegar; ¼ cup Thai fish sauce (nam pla); 1 tablespoon tomato paste; ¼ cup dark brown sugar; 6 dried shrimp, ground to powder; 1 teaspoon Pickapeppa Sauce; ⅓ cup coconut milk; ¼ cup chicken stock; ¼ cup crushed roasted peanuts; 2 cups bean sprouts; 1 small carrot, sliced into matchsticks; sliced green onion; cilantro leaf; crushed red pepper flakes

Servings: persons

¼ cup sesame oil
2 cups diced cooked chicken
1 lb medium shrimp, peeled and deveined
½ cup tofu, cut into medium rectangles
4 sprigs fresh cilantro, chopped (leaves only)
4 large fresh basil leaves, sliced
1 garlic clove, chopped
1 tablespoon sriracha sauce
1 lb medium rice noodles, cooked till just soft and drained
¼ cup white vinegar
¼ cup Thai fish sauce (nam pla)
1 tablespoon tomato paste
¼ cup dark brown sugar
6 dried shrimp, ground to powder
1 teaspoon Pickapeppa Sauce
⅓ cup coconut milk
¼ cup chicken stock
¼ cup crushed roasted peanuts
2 cups bean sprouts
1 small carrot, sliced into matchsticks
sliced green onion
cilantro leaf
crushed red pepper flakes

1
Combine all the sauce ingredients.
2
Add a tablespoon or two of water to lighten it if it seems too thick.
3
Heat the sesame oil in a skillet or wok over high heat until it almost smokes.
4
Add the shrimp and cook until pink.
5
Add all the other ingredients, tossing constantly, until the tofu begins to get firm.
6
Add the sauce and cook, tossing the pan contents constantly, until the sauce coats everything and the pan is steaming.
7
Remove the pan from the heat and add the peanuts, sprouts, and carrots, tossing very lightly.
8
Serve in a broad-rimmed bowl with more Sriracha squirted along the rim and green onions, cilantro, and crushed red pepper for those who like this really hot.

1223

kcal

Calories

Fat

113

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: ¼ cup sesame oil, 2 cups diced cooked chicken, 1 lb medium shrimp, peeled and deveined, ½ cup tofu, cut into medium rectangles, and more.

Yes, Tho Ruung 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.

That's it — enjoy your meal!

Tho Ruung Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions