• Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 min
  • Makes: 6 servings

Shrimp and Tofu Pad Thai


  • 8 ounces Rice noodles,dried
  • 1⁄2 cup Sugar
  • 3⁄10 cups Ketchup
  • 1⁄4 cup Water
  • 1 1⁄2 tablespoon Soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons Vegetable oil
  • 1 1⁄2 cup Tofu,firm,drained and diced into 1/2 inch cubes
  • 1 1⁄2 cup Shrimp,small,cooked
  • 2 teaspoons Garlic,fresh,chopped
  • 1 Egg,beaten
  • 3 cups Bean sprouts,fresh
  • 1⁄2 cup Edamame,cooked and drained
  • 1⁄2 cup Green onions,chopped,divided
  • 1⁄2 cup Peanuts,chopped,divided

Instructions for Shrimp and Tofu Pad Thai

Soak noodles for 30 minutes in hot tap water;drain and set aside.(Noodles will be flexible,but not soft.)

Mix sugar,ketchup,water,soy sauce,worchestershire sauce and cayenne pepper in small bowl;set aside.

Heat oil in wok or large frying pan over high heat.Add tofu,shrimp and garlic,stirring constantly,for 3 minutes.Stir in noodles,stirring constantly to keep from sticking.Add ketchup mixture,stirring constantly,for 2 minutes or until sauce is absorbed.

Push noodles to side of pan.Add egg and stir until cooked.Add bean sprouts,edamame,1/4 cup green onions and 1/4 cup peanuts,stirring until mixed with egg and noodles.

Mound mixture on large serving plate.Sprinkle remaining green onions and peanuts over top.Serve immediately.

Nutrition Per Serving:

Calories 430
Fat 15g
Sat Fat 2.5g
Trans Fat 0g
Cholesterol 110mg
Sodium 670mg
Carbohydrate 57g
Fiber 4g
Protein 20g

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