Seafood Pad Thai-Style Noodles with Shrimp, Calamari, Tofu & Cashews

Directions

1. Soak the rice noodles

   Put the noodles in a large heatproof bowl and cover with very hot tap water. Soak for 20 to 25 minutes, stirring twice, until flexible but still distinctly firm in the center. Drain thoroughly; they finish cooking in the sauce.

2. Balance the tamarind sauce

   Whisk the tamarind paste, fish sauce, brown sugar, lime juice, and red pepper flakes in a small bowl until the sugar mostly dissolves. Taste a drop: it should be boldly sweet, sour, and salty because the noodles will dilute it.

3. Dry and season the seafood

   Pat the shrimp and calamari very dry and season with the kosher salt. Keep them on separate sides of a plate so the calamari can be removed first if it cooks faster. Press the tofu between clean towels until its surface is dry. Wet seafood or tofu steams instead of searing and releases water into the noodles.

4. Brown the tofu

   Heat a 12-inch wok or wide skillet over medium-high heat. Add 1 tablespoon oil and the tofu in one layer. Cook for 4 to 5 minutes, turning two or three times, until golden on several sides. Transfer to a clean plate; browning it separately preserves the crisp edges visible in the finished noodles.

5. Quick-sear to safe doneness

   Increase the heat to high until a drop of water evaporates immediately. Add 1 tablespoon oil, then the shrimp and calamari in one uncrowded layer. Cook, tossing, for 60 to 90 seconds; remove the calamari as soon as opaque and curled. Continue cooking the shrimp just until pink, opaque, and 145°F in the thickest pieces, about 1 minute more. Transfer all seafood to the plate with the tofu.

6. Set the eggs and aromatics

   Reduce the heat to medium-high and add 1 tablespoon oil. Pour in the eggs and leave undisturbed for 20 seconds, then fold into soft curds until they reach 160°F, about 45 seconds total. Push the egg to one side, add the remaining 1 tablespoon oil, shallot, and garlic, and stir-fry for 45 seconds.

7. Sauce the noodles

   Add the drained noodles and tamarind sauce. Toss continuously for 2 to 4 minutes, lifting and turning rather than mashing, until the noodles are tender with a slight chew and have absorbed the glossy sauce. Add 1 tablespoon water at a time only if the pan dries before the noodles soften.

8. Finish with crunch

   Return the seafood, tofu, and any juices. Add 1 1/2 cups bean sprouts, the chives, and 1/3 cup cashews; toss over high heat for 30 to 45 seconds, just until everything is hot. Divide among four plates and finish with the remaining raw sprouts, cashews, and lime wedges. Serve immediately.

Why this works

Swaps & notes

Easy swaps

• Use 1 lb shrimp and omit the calamari; cook the shrimp in two batches if your pan is smaller than 12 inches.
• Replace cashews with roasted peanuts for a more familiar Pad Thai finish, or use toasted sunflower seeds for a nut-free version.
• For a vegetarian version, omit the seafood, use 1 lb pressed extra-firm tofu total, and replace fish sauce with vegetarian fish-sauce alternative or 2 tbsp soy sauce plus 1 tbsp water.

Cook notes

• Prepared tamarind paste varies in strength. Do not substitute highly concentrated tamarind extract one-for-one; dilute it according to its label before measuring.
• Have every ingredient measured before heating the pan. Once the seafood goes in, the recipe moves too quickly for stopping to chop.
• The calorie and cost estimates include the tofu, cashews, and seafood but not additional restaurant-style garnishes or drinks.

Storage

Cool leftovers promptly and refrigerate in a shallow airtight container for up to 2 days. Reheat in a wide skillet over medium heat with 1 to 2 tablespoons water, tossing until the seafood and noodles reach 165°F. Freezing is not recommended because rice noodles become brittle and reheated calamari toughens.

Questions