A classic Thai stir-fry dish with rice noodles, shrimp, tofu, peanuts, and a tangy sauce.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Difficulty
Medium
Skills Required
Stir-frying
Ingredients & Nutrition
500 kcal
Calories
25g
Protein
15g
Fat
60g
Carbs
5g
Fiber
10g
Sugar
1200mg
Sodium
- 8 oz Rice Noodles
- 1/2 lb, peeled and deveined Shrimp
- 1/2 block, firm, cubed Tofu
- 2, beaten Eggs
- 2 cups Bean Sprouts
- 3, chopped Scallions
- 1/4 cup, chopped Peanuts
- for serving Lime Wedges
- 2 tbsp Tamarind Paste
- 2 tbsp Fish Sauce
- 1 tbsp Sugar
Equipment Needed
- Wok
- Spatula
- Mixing Bowls
Let AI Suggest Variations
- Use chicken or beef instead of shrimp.
- Make it vegetarian by omitting shrimp and adding more tofu and vegetables.
- Add a bit of sriracha or chili garlic sauce for a spicy version.
- Use brown sugar instead of white sugar for a deeper flavor.
Instructions:
1. Cook rice noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together tamarind paste, fish sauce, and sugar for the sauce.
3. Heat oil in a wok over medium-high heat. Add shrimp and tofu and cook until shrimp is pink.
4. Push shrimp and tofu to one side of the wok. Pour eggs on the other side and scramble.
5. Add noodles and sauce to the wok. Toss everything together.
6. Stir in bean sprouts and scallions. Cook for 1-2 minutes.
7. Serve immediately, garnished with chopped peanuts and lime wedges.