Glass Noodle Pad Thai with Shrimp and Tamarind Sauce

Name: Glass Noodle Pad Thai with Shrimp and Tamarind Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 10 pieces shrimp; 25 g firm tofu; 1 packet glass noodles; 60 g bean sprouts; 50 g garlic chives; 1 shallot; 1 clove garlic; 1/4 cup tamarind juice; 1/4 cup water; 1.5 tbsp fish sauce; 1.5 tbsp palm sugar; 1/2 tbsp sugar; 1/2 tbsp ketchup; 3 tbsp vegetable oil; 1 tbsp roasted peanuts

This glass noodle pad Thai is a quick, savory-sweet stir-fry made with shrimp, tofu, bean sprouts, and a simple tamarind sauce. The noodles soak up every bit of the tangy, salty, slightly sweet flavor for an easy weeknight meal with classic Thai-inspired taste.

Servings2 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

shrimp
10 pieces
firm tofu
25 g
glass noodles
1 packet
bean sprouts
60 g
garlic chives
50 g
shallot
1
garlic
1 clove
tamarind juice
0.3 cup
water
0.3 cup
fish sauce
1.5 tbsp
palm sugar
1.5 tbsp
sugar
0.5 tbsp
ketchup
0.5 tbsp
vegetable oil
3 tbsp
roasted peanuts
1 tbsp

Step-by-Step Instructions

If needed, soak the glass noodles according to the package directions until just pliable, then drain well. In a small bowl, stir together the tamarind juice, sugar, palm sugar, fish sauce, ketchup, and water until combined.

Heat the vegetable oil in a wok or large skillet over medium-low heat. Add the shallot and garlic, and cook gently until fragrant and lightly softened, about 1 minute.

Pour in the sauce and bring it to a light simmer. Add the shrimp and cook until they are about halfway done, then add the drained glass noodles and toss continuously until the noodles absorb the sauce and turn tender.

Add the tofu, bean sprouts, and garlic chives. Stir-fry for 1 to 2 minutes until the vegetables are just wilted and the shrimp are fully cooked. Transfer to plates and finish with roasted peanuts before serving.