Ingredients

• 8 ounce rice noodles
• 12 ounce shrimp, peeled and deveined
• 8 ounce extra-firm tofu, pressed and cubed
• 3 tablespoon tamarind paste
• 3 tablespoon fish sauce
• 2 tablespoon palm sugar
• 2 tablespoon vegetable oil
• 4 clove garlic, minced
• 3 scallions, cut into 1-inch pieces
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 2 eggs, beaten
• 0.5 cup roasted unsalted peanuts, roughly chopped
• 2 limes, cut into wedges
• 0.25 cup fresh cilantro, roughly chopped
• 0.25 teaspoon cayenne pepper
• 2 tablespoon unsalted butter

Steps

1. Soak rice noodles in room-temperature water for 30 minutes until pliable but still firm, then drain well.
2. Press extra-firm tofu between paper towels for 5 minutes to remove excess moisture, then cut into 3/4-inch cubes.
3. In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar until sugar dissolves. Set sauce aside.
4. Prepare all vegetables: mince garlic, cut scallions into 1-inch pieces, slice red bell pepper thinly, and halve snap peas.
5. Beat 2 eggs in a small bowl and set aside.
6. Heat 1 tablespoon oil and 1 tablespoon butter in a large wok or skillet over high heat until the butter foams.
7. Add shrimp in a single layer and cook for 1 minute without stirring, then flip and cook for 1 more minute until just cooked through. Transfer to a plate.
8. Add remaining 1 tablespoon oil and remaining 1 tablespoon butter to the wok over high heat.
9. Add tofu cubes and cook for 2 minutes, stirring gently, until edges are golden. Transfer to the plate with shrimp.
10. Add minced garlic to the wok and cook for 30 seconds until fragrant.
11. Add drained rice noodles and the prepared sauce to the wok and toss constantly for 2 minutes until noodles are coated and warm.
12. Push noodles to the side of the wok, pour beaten eggs into the empty space, and scramble for 1 minute until cooked through.
13. Add bell pepper, snap peas, and scallions to the wok and toss everything together for 1 minute until vegetables are just tender-crisp.
14. Return shrimp and tofu to the wok and toss gently for 30 seconds to combine and warm through.
15. Divide pad thai among 4 plates and top each portion with crushed peanuts and fresh cilantro.
16. Serve immediately with lime wedges on the side for squeezing over the dish.

Nutrition