Just like your favorite Thai takeout—but better. In Thailand, you’ll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We’ve chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it’s imperative to have all your ingredients prepped and ready-to-go before you start cooking.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 2 servings |
Ingredients
- 5 ounces flat rice stick noodles
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons tamarind concentrate or tamarind paste (see Cook’s Note)
- 1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
- 1 to 3 tablespoons sriracha, depending on the desired heat level
- 3 tablespoons vegetable oil
- 1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
- 12 medium peeled and deveined shrimp (about 5 ounces)
- 1 shallot, thinly sliced
- 1 large egg, lightly beaten
- 1/2 red bell pepper, cut into thin strips
- 3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
- 1 cup mung bean sprouts
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro leaves
Instructions
- Cook the noodles according to package instructions and set aside.
- Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
- Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
- Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 793 |
| Total Fat | 35 g |
| Saturated Fat | 4 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 6 g |
| Sugar | 20 g |
| Protein | 34 g |
| Cholesterol | 272 mg |
| Sodium | 3303 mg |
| Serving Size | 1 of 2 servings |
| Calories | 793 |
| Total Fat | 35 g |
| Saturated Fat | 4 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 6 g |
| Sugar | 20 g |
| Protein | 34 g |
| Cholesterol | 272 mg |
| Sodium | 3303 mg |
Reviews
Good one
This was so good! We used rotisserie chicken instead of shrimp and tofu (it needed to be used up) and substituted Sambal Oelek (out of siracha) and it was fantastic! We will definitely eat this again
Beautiful
Awesome recipe
This recipe was super easy to prep and cook! I did not have Tamarind so substituted Worcestershire sauce. It was delightful and yummy!!
super sweet, would need to change something for me to try again
Awesome recipe! I didn’t have rice noodles so I used spaghetti, nobody cared. Prep everything first, it’ll help!
Such a simple, delicious phas Thai, almost as good as the full blown version!
Very yummy! Everyone in the household loves this one. Made it exactly to the recipe. Will definitely be making this one again.
Easy to follow, and cooks super quick. It turned out great and will be making this again.