Low Sodium Pad Thai with Shrimp

Total time55 min

Prep time20 min

Cook time20 min

This vibrant noodle stir-fry brings together juicy shrimp and golden, crisp-edged tofu tossed with silky rice noodles in a tangy-sweet tamarind sauce. Garlic and green onion get bloomed in hot oil for that essential aromatic base, while a quick fold of scrambled egg adds richness throughout every strand of noodle. Crunchy bean sprouts go in right at the end so they stay fresh and lightly wilted rather than soggy, and a scattering of chopped peanuts and bright lime wedges finishes each bowl with the crunch and acidity Pad Thai is known for. It's a fast, wok-tossed dinner that comes together in well under an hour, and it's a satisfying pick for anyone watching their sodium intake without giving up big, bold flavor. Add a pinch of chili flakes if you want extra heat at the table.

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Ingredients

4 servings

For the noodles

8 oz dried flat rice noodles (about 3mm wide)
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For the sauce

3 tbsp tamarind concentrate
3 tbsp fish sauce
2 tbsp palm sugar or light brown sugar
1 tsp sriracha or chili garlic sauce

For the stir-fry

1 lb large shrimp (21–25 count), peeled and deveined
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
4 oz extra-firm tofu, pressed and cut into ½-inch cubes
3 cloves garlic, minced
3 green onions, white and light green parts thinly sliced, dark green tops reserved for garnish
2 large eggs, lightly beaten
2 cups bean sprouts

For serving

¼ cup roasted peanuts, roughly chopped
2 limes, cut into wedges
reserved dark green onion tops, thinly sliced
dried chili flakes, for serving (optional)

Instructions

1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and bendable but still firm — they should not be fully soft. Drain and set aside.
2
In a small bowl, whisk together the tamarind concentrate, fish sauce, palm sugar, and sriracha until the sugar dissolves. Set the sauce aside.

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