Authentic Tangy Shrimp and Tofu Pad Thai
A Mistake-Proof 20-Minute Thai-Inspired Meal with a Medium Sweet & Spicy Glow
What makes this the most reliable Pad Thai? The secret to a zero-error noodle stir-fry is the "Dry-Soak" noodle technique and the "Noodle Drinking" method combined with Blazing Citrus Medium. Unlike mushy or clumped Pad Thai, our method ensures the rice noodles stay firm until they hit the pan, where they "drink" the sauce to reach perfect tenderness. By whisking our vinegar-free Blazing Citrus Medium into the tamarind base, you add a Medium Spicy and Sweet intensity (6/10 Heat) that echoes the lime finish with a smooth serrano kick and a clean citrus finish.
Heat Level: Blazing Citrus | Medium (6/10) - Medium Spicy & Sweet
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 460
Protein: 24g
Carbs: 62g
Fat: 14g
*Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
8 oz (225 g) Dried flat rice noodles (sen lek)
1/2 lb (225 g) Large shrimp, peeled and deveined
1/2 cup (100 g) Firm tofu, cut into small batons
2 large (100 g) Eggs, lightly beaten
3 tbsp (45 ml) Tamarind paste (or concentrate)
3 tbsp (45 ml) Fish sauce
2 tbsp (30 g) Palm sugar or brown sugar
2 tbsp (30 ml) Vegetable oil
3 cloves (15 g) Garlic, minced
1 cup (100 g) Fresh bean sprouts
1/4 cup (25 g) Garlic chives or spring onions, cut into 1-inch pieces
1/4 cup (35 g) Roasted peanuts, crushed
1 medium (100 g) Lime, cut into wedges
1/4 cup (10 g) Fresh coriander (cilantro), for garnish
2 tbsp (30 ml) Blazing Citrus Medium Hot Sauce
Ingredient Spotlight: Tamarind Paste vs. Lime Juice
While lime provides acidity at the end, tamarind paste is vital for the base of the sauce because it offers a deep, fruity tartness that survives the high heat of the stir-fry. Lime juice added too early can turn bitter, whereas tamarind provides that authentic "dark" tang that balances the palm sugar and fish sauce perfectly.
Heat It Up with Eleven Eleven Sauce: To add a layer of everyday heat that complements the tropical profile of this dish, whisk the Blazing Citrus Medium Hot Sauce into your tamarind base. This flavorful hot sauce for weeknight meals uses grapefruit and citrus to echo the lime finish of the noodles. This handcrafted small batch hot sauce provides a more nuanced, bright spice than traditional dried chili flakes.
The Balanced Sweet Heat Experience
Heat Level: 6/10
Vinegar Content: 0%
Flavor Profile: Medium Spicy, Sweet
Base: Organic Citrus
Calories: 10
Total Fat: 0g
Sodium: 30mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Directions: Blazing Citrus Medium should be applied liberally to lighter fare where a balance of sweetness and heat is desired. Shake well to ensure the citrus blend is consistent. It is particularly effective as a glaze for seafood or a topping for street tacos. For the best flavor experience, apply the sauce toward the end of the cooking process or as a finishing touch to prevent the natural sugars from scorching. Refrigeration after opening will help preserve the delicate sweet-heat balance.
Directions:
Soak the rice noodles (sen lek) in very warm (not boiling) water for 15–20 minutes until pliable but still firm to the bite. Drain and set aside.
In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and Blazing Citrus Medium.
Heat 1 tbsp of oil in a large skillet or wok over high heat. Add the shrimp and tofu batons. Pro-Tip: Sear the tofu until the edges are golden and slightly crisp; this allows it to hold its shape when tossed with the heavy noodles later.
Once the shrimp are pink and the tofu is browned, remove them from the pan and set aside.
Add the remaining oil and the garlic. Sauté for 30 seconds, then add the drained noodles and the sauce mixture.
Toss vigorously over high heat. Pro-Tip: If the noodles seem too dry or aren't softening, add 1–2 tablespoons of water at a time. The goal is for the noodles to "drink" the sauce until they are perfectly tender and translucent.
Push the noodles to one side of the pan and pour in the beaten eggs. Scramble until just set, then fold them into the noodles.
Return the shrimp and tofu to the pan. Toss in the bean sprouts and garlic chives.
Stir-fry for only 30–60 seconds more so the sprouts stay crunchy. Remove from heat immediately.
Serve topped with crushed peanuts, fresh coriander (cilantro), and extra lime wedges.
Tips & Variations:
Make it Nuttier: For a deeper flavor, toast your crushed peanuts in a dry pan for 2 minutes before adding them as a garnish. The heat releases the natural oils in the nuts, creating a much more fragrant and savory topping that contrasts beautifully with the tangy noodles.
Regional Swap (Mediterranean): For a unique fusion twist, replace the fish sauce with a splash of soy sauce and a teaspoon of caper brine. Use toasted pine nuts instead of peanuts to bring a buttery, Mediterranean-inspired crunch to the citrusy noodles.
Avoiding Mushy Noodles: The biggest secret to great Pad Thai is not over-soaking the noodles. They should feel like "al dente" pasta before they hit the wok. They will finish softening as they absorb the liquid sauce, resulting in a chewy, distinct texture rather than a clump.
Vegetarian Version: Omit the shrimp and increase the amount of tofu. To replace the umami of fish sauce, use a high-quality vegan "no-fish" sauce or a combination of soy sauce and mushroom powder to maintain the savory depth.
High Heat is Key: Stir-frying requires the pan to be very hot to evaporate excess moisture quickly. If your stove isn't powerful, cook the noodles in two smaller batches to ensure the pan stays hot enough to sear rather than boil the ingredients.
Other Users Suggest:
Replacing: Garlic chives.
New Measurement: 1/2 cup (50 g) Sliced spring onions (scallions).
Why: Spring onions are more readily available in most grocery stores and provide a similar mild onion bite that balances the sweet sauce.
Replacing: Palm sugar.
New Measurement: 2 tbsp (30 g) Honey or Agave nectar.
Why: These liquid sweeteners dissolve instantly into the sauce and add a floral note that pairs beautifully with the citrus hot sauce.
Storage, Reheat & Freeze:
Storage: Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Reheat: Reheat in a skillet with a splash of water to loosen the noodles; avoid the microwave if possible to prevent the noodles from becoming rubbery.
Freeze: Not recommended, as rice noodles lose their texture and become brittle when frozen and thawed.
People Also Ask
Why is tamarind paste better than lime juice for the sauce base? While lime provides essential acidity at the end, tamarind paste is vital for the base because it offers a deep, fruity tartness that survives high heat. Lime juice added too early can turn bitter, whereas tamarind provides that authentic "dark" tang that balances the palm sugar and fish sauce perfectly.
How do I prevent my rice noodles from becoming mushy or clumping? The biggest secret is not over-soaking. Soak the noodles in warm water until they are "al dente" (pliable but still firm to the bite) before they hit the wok. They will finish softening as they "drink" the liquid sauce in the pan, resulting in a chewy, distinct texture rather than a clump.
Why use a vinegar-free citrus hot sauce in Pad Thai? Traditional vinegar-based hot sauces can be too sharp and clash with the delicate balance of tamarind and palm sugar. Blazing Citrus Medium is 100% vinegar-free, using a grapefruit juice base instead. This provides a "Medium Spicy & Sweet" profile that lifts the tropical flavors of the dish without the chemical sting of distilled vinegar.
