Shrimp, Tofu and Vermicelli Salad
1/2-8.8 oz bag (4.4 oz) Vermicelli Rice Noodles
1-3.25 oz box Pad Thai Sauce
3 tablespoons lime juice
1 tablespoon brown sugar
3 tablespoons oil, divided
2 tablespoons Fish Sauce, divided
1/2 lb shrimp, peeled, deveined and chopped
1 bunch scallions, thinly sliced
1-14 oz package extra firm tofu, drained
1 cup julienned carrots
1 cup mint, finely chopped
Optional: Peanuts, chopped lettuce
Classic Asian flavors and A Taste of Thai Pad Thai Sauce make this dish extra special.
25 minutes to assemble
10 minutes to cook
Total time: 35 minutes
Bring a pot of salted waterto boil. Mix Pad Thai Sauce with lime juice and sugar. Set aside.
Boil Vermicelli according to box directions. Drain and rinse in cold water until cool. Drain. Roughly chop and place in large bowl. Pour reserved Pad Thai mixture over noodles and mix well.
Meanwhile, heat 1 tablespoon each, of oil and Fish Sauce in large skillet over medium-high heat. Add shrimp and scallions. Stir-fry until shrimp turns opaque and mix into noodles.
Slice tofu into six equal pieces. Place tofu on layered paper towels and top with layered paper towels. Press down until liquid is absorbed. You will have to change paper towels numerous times. Cut tofu into bite size pieces.
Over high heat, add remaining 2 tablespoons oil and 1 tablespoon Fish Sauce to skillet. Add tofu and stir-fry until browned. Drain on paper towel. Add to noodle mixture along with carrots and mint. Mix gently to incorporate.
Serve immediately or chill for later. Garnish with chopped peanuts and lettuce if desired.
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