• 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. Cook shrimp to an internal temperature of 145°. 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