Pad Thai Tofu with Grilled Shrimp


1 Serving


3 T oil
1 extra-firm tofu cake, diced
3 shallots, minced
1 T sweet pickled radish, chopped
10 oz rice noodle, dried rice stick
noodles soaked in water till soften, drained well
1 egg
100 g fresh bean sprouts
20 g fresh Chinese chives
1 T crushed roasted peanuts
1 t ground red chili pepper (optional)
5 oz fresh prawns or shrimps, peeled and deveined grilled


  • Boil all Pad Thai Sauce ingredients in a saucepan. Remove from heat and simmer for 3-5 minutes.
  • Stir-fry shallots, bean curd, pickled radish and egg scramble for 1 minute, and then add noodles to the wok and stir for 2-3 more minutes till cooked
  • Add bean sprouts and chives. Mix together thoroughly and remove from heat.
  • Serve with fresh bean sprouts, chives, crushed peanuts and grilled shrimp.
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