Tofu and Shrimp Pad Thai with Zucchini Noodles Recipe
Indulge in comfort with Tofu and Shrimp Pad Thai with Zucchini Noodles. A delicious twist on a classic favorite.
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Cooking tools:
- Noodle peeler
- Saute pan
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Serving platter
Ingredients
- 4 ounces dried, wide flat rice noodles
- 2 medium zucchini
- 1/3 cup tamarind concentrate**
- 3 tablespoons fish sauce**
- 2 tablespoons low sodium soy sauce (or tamari)
- 2 tablespoons dark brown sugar
- 1 tablespoon Sriracha sauce, or chili sauce
- 2 tablespoons canola oil, or other neutral oil, divided
- 1 14-ounce package extra firm tofu, drained and cubed
- 2 eggs, cracked and lightly beaten
- 1-pint shitake mushrooms, sliced
- 8 scallions, chopped
- 4 ounces of shrimp, peeled and cooked
- 1 cup mung bean sprouts
- 1/4 cup roasted, salted peanuts, chopped coarsely
- lime wedges, for serving
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