Shrimp and Tofu Pad Thai

I made some substitutions since I can't get the more traditional ingredients where I live. This is still a delicious Asian-inspired dish that my girlfriend and I love. Garnish with chopped peanuts, chile flakes, and lime wedges.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 711 Calories

Ingredients

• ¼ cup brown sugar
• 2 teaspoons minced garlic
• 2 tablespoons lime juice
• 1 tablespoon rice wine vinegar
• boiling water to cover
• 1 ½ cups soy sauce
• 2 tablespoons fish sauce
• 1 teaspoon Chinese five-spice powder
• 2 tablespoons peanut oil, or more as needed
• 6 ounces extra-firm tofu
• 4 ounces maifun (rice noodle sticks)
• 1 cup chopped green onions (green parts only), divided
• 2 eggs, well-beaten
• ½ cup frozen cooked salad shrimp, thawed
• ¼ cup coarsely chopped kimchi
• 3 ounces fresh bean sprouts

Recipe Instructions

Step 1

Drain tofu and wrap firmly in cheese cloth; place between 2 cake pans or plates and place a 5-pound weight on top. Refrigerate for 12 to 16 hours.

Step 2

Combine soy sauce and 5-spice in a shallow bowl; add tofu. Marinate tofu in refrigerator for 15 minutes; flip tofu and marinate for 15 minutes more.

Step 3

Place rice noodles in a bowl and pour in enough boiling water to cover; allow to sit until noodles have softened, about 10 minutes. Drain and cut noodles into thirds.

Step 4

Combine brown sugar, lime juice, fish sauce, and vinegar in a bowl and stir until sugar is dissolved and sauce is smooth.

Step 5

Remove tofu from marinade and cut into 1/4-inch wide strips.

Step 6

Heat peanut oil in a large skillet or wok over medium-high heat; add tofu pieces, 2 to 4 at a time, and cook, stirring constantly, until lightly browned and cooked through, about 30 seconds per side. Transfer cooked tofu to a paper towel-lined plate, reserving oil in the skillet.

Step 7

Place 2/3 of the green onions and garlic in the same skillet, adding more oil if needed; cook and stir until fragrant, about 30 seconds. Add eggs; cook and stir until scrambled and cooked through, 2 to 3 minutes. Add shrimp; cook and stir until warmed through, about 30 seconds. Add noodles and toss until evenly mixed.

Step 8

Stir brown sugar sauce into noodle mixture and toss to coat. Add kimchi and toss until well mixed and pad Thai is heated through, about 1 minute more. Transfer pad Thai to serving plates and top with bean sprouts and remaining green onions.