Nutmeg Free Pad Thai with Shrimp

Total time55 min

Prep time20 min

Cook time20 min

5.0

(22)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!