Shrimp “Pad Thai” Ramen

1 package shrimp ramen

neutral oil for sauteing, like grapeseed or canola, as needed

½ pound 16/20 shrimp, peeled and deveined

½ block firm tofu, drained and cubed

1 cup bean sprouts

4 scallions, whites and light green, thinly sliced

¼ cup salted roasted peanuts, lightly chopped

For the Pad Thai sauce:

¾ cup tamarind concentrate

¾ cup palm sugar, finely chopped

¾ cup brown sugar

¼ cup fish sauce

½ cup water

Prepare the Pad Thai sauce:

In a small bowl, combine all ingredients for the sauce and mix well.

Cooking the Pad Thai:

Cook the noodles according to package instructions, however, cook 1 minute less than advised.

While the noodles cook, heat a drizzle of oil over medium-high heat in a wok or tall-sided, large sauté pan. Add the shrimp and sauté for 1-2 minutes until they start to turn pink. Add the cooked noodles, tofu, and bean sprouts into the wok. Stir to combine, add as much Pad Thai sauce as desired and stir fry for 1-2 minutes. You can add a little of the flavoring packet to boost the flavor if desired. Top the scallions and chopped peanuts. Serve immediately.

Copyright 2026 by WPLG Local10.com - All rights reserved.