Classic Shrimp and Tofu Pad Thai
A protein-packed, brain-boosting twist on a takeout favorite. Tender shrimp and firm tofu deliver steady energy without the sugar crash.
Prep
15 min
Cook
10 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Trigger-aware comfort
Make the meal work for today
Keep spicy extras on the side and adjust the temperature or portion to suit you. The best version is the one you can enjoy comfortably.
Notice: comfort + personal triggers
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
10 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Wok · Large skillet · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Prep cup unsalted peanuts (chopped)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Prepare the brown rice pad thai noodles…
- 01
Prepare the brown rice pad thai noodles…
Prepare the brown rice pad thai noodles according to the package directions until just al dente (usually soaking in very hot water works best). Drain and set aside.
Look for: just al dente (usually soaking in very hot water works best)
Tap card to mark done - 02
Whisk the fish sauce
In a small bowl, whisk the fish sauce, soy sauce, the juice of half the lime, and a pinch of brown sugar or chili flakes to create your sauce.
Tap card to mark done - 03
Heat the cooking oil in a large…
Heat the cooking oil in a large wok or skillet over medium-high heat. Add the cubed tofu and shrimp, cooking for 2 to 3 minutes until the shrimp just turn opaque and pink. Push them to the outer edges of the pan.
Look for: the shrimp just turn opaque and pink
Tap card to mark done - 04
Crack the eggs into the empty center…
Crack the eggs into the empty center of the skillet. Scramble them lightly with your spatula for about 1 minute until just set.
Look for: just set
Tap card to mark done - 05
Add the drained noodles
Add the drained noodles, bean sprouts, and your prepared sauce into the pan. Toss everything constantly for 2 minutes until the noodles absorb the sauce and the sprouts slightly soften.
Look for: the noodles absorb the sauce and the sprouts slightly soften
Tap card to mark done - 06
Divide between two plates and serve hot
Divide between two plates and serve hot, garnished with the chopped peanuts and remaining lime wedges.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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