Name: Chiang Mai Mississaugas Shrimp Tom Yum Pad Thai Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 8 oz dry flat rice noodles (about 1/8–1/4-inch wide); 4 cups water (for soaking noodles); 3 tbs tom yum paste; 2 tbs fish sauce; 1.5 tbs tamarind concentrate; 1 tbs palm sugar (or light brown sugar); 1.5 tbs lime juice; 2 tbs hot water (to thin sauce); 12 oz raw shrimp (peeled, deveined, tails removed); 6 oz firm tofu; 2 large eggs; 0.25 cup red onion; 0.25 cup white (or yellow) onion; 3 tsp garlic cloves (minced); 0.25 cup fresh chives (cut into 1-inch pieces); 2 cups bean sprouts; 0.25 cup fresh cilantro leaves (chopped); 1 limes (cut into wedges); 0.25 cup toasted peanuts (coarsely chopped); 3 tbs neutral oil (vegetable, canola, or peanut); 0.25 tsp cracked black pepper

Method

Noodles & Sauce

Soak Noodles

Place the dry rice noodles in a large heatproof bowl and cover with 4 cups warm water. Let soak until pliable but still slightly firm (al dente), about 20–25 minutes depending on thickness. Reserve.

Make Tom Yum Pad Thai Sauce

In a small bowl whisk together tom yum paste, fish sauce, tamarind concentrate, palm sugar, lime juice and 2 tablespoons hot water until smooth and sugar dissolves. Taste and adjust: sauce should be tangy, salty, a little sweet and pleasantly spicy. Set aside.

Protein & Aromatics

Prepare Tofu and Shrimp

Cut tofu into 1/2-inch cubes and pat dry. Season shrimp lightly with a pinch of salt.

Cook Tofu

Heat 1 tablespoon neutral oil in a large heavy skillet or wok over medium-high heat. Add tofu cubes in a single layer and pan-fry until golden and crisp, about 3–4 minutes per side. Transfer to a plate and set aside. Add another 1/2 tablespoon oil if pan looks dry.

Cook Shrimp

Increase heat to high and add remaining 1/2–1 tablespoon oil. Add shrimp in a single layer and stir-fry until just pink and opaque, about 1–2 minutes per side. Remove shrimp and set aside with tofu (they will finish cooking later if needed).

Sauté Aromatics

Add remaining 1 tablespoon oil to the hot pan. Add minced garlic and sliced red and white onions; stir-fry until fragrant and translucent, about 1–2 minutes, taking care not to burn the garlic.

Scramble Eggs

Push aromatics to one side of the pan. Crack in the eggs and scramble briefly until mostly set but still slightly soft, about 30–45 seconds, then mix with aromatics.

Assemble & Finish

Add Noodles and Sauce

Drain soaked noodles, reserving about 1/4 cup of the soaking water. Add the drained noodles to the pan and pour the tom yum pad thai sauce over them. Toss constantly over high heat to combine, adding up to 2 tablespoons of the reserved soaking water if needed to loosen the sauce and help noodles finish cooking. Cook until noodles are tender and sauce coats them evenly, about 2–3 minutes.

Combine Proteins and Vegetables

Return the cooked shrimp and tofu to the pan along with the bean sprouts and chives. Toss gently to warm and combine for 1–2 minutes. Season with cracked black pepper and taste; adjust with a splash more fish sauce or lime if desired.

Plate and Garnish

Divide the noodles among plates. Sprinkle chopped toasted peanuts and chopped cilantro over each serving. Serve with lime wedges on the side for squeezing and extra bean sprouts if desired.