28 Mar. 2021


Accords mets et vins

Recipe by : Le Fit Cook
Wine pairing : Cave Spring Riesling Dry Niagara Peninsula
Price : $15.95 | SAQ Code: 14327039 

Serves 2 


Pad Thaï

  • 200 g extra-firm tofu, crumbled 
  • 200 g shrimps of your choice 
  • 2 eggs  
  • 4 green onions, coarsely chopped 
  • 300 g rice vermicelli, cooked 
  • 2 cups (500 ml) bean sprouts 
  • ¼ cup (60 ml) cilantro, chopped 
  • ¼ cup (60 ml) unsalted peanuts, chopped 


  • ¼ cup (60 ml) tamarind sauce (or hoisin sauce) 
  • 2 tbsp (30 ml) light soy sauce 
  • 1 tbsp (15 ml) fish sauce 
  • 1 tbsp (15 ml) maple syrup 
  • 1 tbsp (15 ml) paprika 
  • Sriracha, to taste 
  • 2 garlic cloves, grated 
  • 1 tbsp (15 ml) ginger, grated 
  • 1 lime (juice only) 


  1. Preheat oven to 400.  
  2. Place all sauce ingredients in a bowl. Mix well. 
  3. In another bowl, add the tofu and 2 tbsp (30 ml) of the sauce. Mix well and transfer to a parchment-lined baking sheet. Bake for 20 minutes. 
  4. In a wok (or large skillet) over high heat, sear shrimp for 1 minute on each side. Remove from wok. 
  5. Add a drizzle of oil to the wok and cook the eggs to make scrambled eggs.  
  6. Add the green onions, cooked rice vermicelli, roasted tofu, bean sprouts, sauce and coriander to the wok. Cook over high heat for 2-3 minutes to make pad thai. 
  7. Serve pad thai with shrimps, peanuts and an extra drizzle of sauce. 


Tamarind is sold as a thick paste in the Asian food section. To make a sauce, you need to dissolve it in a little boiling water. Simply place 3 to 4 spoonfuls of tamarind in a bowl with the same amount of boiling water and leave to soften for 5 minutes. Then mix well and strain through a sieve to obtain a smooth tamarind sauce! This dried fruit is at the heart of a multitude of Asian recipes and brings an interesting fruity taste to this pad thai recipe. If this adventure isn’t for you, you can always replace the tamarind sauce with hoisin sauce.