High Fructose Corn Syrup Free Pad Thai with Shrimp
Total time55 min
Prep time20 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried flat rice noodles (about 3mm wide)
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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