10 Minute Shrimp Pad Thai Recipes

EASY SHRIMP PAD THAI

Steps:

• Place rice noodles in large bowl. Pour 4 cups boiling water over noodles and let soak until al dente, 5 to 7 minutes. Drain and run under cold water. Set aside.
• In medium bowl, whisk together fish sauce, rice vinegar, brown sugar, and red pepper flakes; set aside.
• In large wok over high heat, heat oil . Add garlic and ¼ cup green onions and stir-fry until fragrant, 1 minute, then add eggs and cook, scrambling with wooden spoon, 2 minutes. Add 1½ cups bean sprouts and stir-fry until crisp-tender, 3 minutes. Move bean sprouts and egg mixture to side of wok and add shrimp to other side; let cook for 5 minutes or until bright pink. Stir everything together and add sauce and the noodles. Gently toss mixture until noodles are heated through and sauce has thickened slightly.
• Serve immediately, garnished with chopped peanuts, lime wedges, red pepper flakes, and remaining ½ cup bean sprouts.

SHRIMP PAD THAI

Steps:

• Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
• Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
• Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes.
• Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot!

SHRIMP PAD THAI

Steps:

• Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
• Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
• Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
• Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.

SIMPLE SHRIMP PAD THAI

Steps:

• Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
• Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
• Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

SPICY SHRIMP PAD THAI

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
• Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
• Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

10-MINUTE PAD THAI

Steps:

• Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed - you might want to use a pair of tongs to make this easier.
• Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.

QUICK & EASY SHRIMP PAD THAI

Steps:

• Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid.
• Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside.
• In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes.
• Serve immediately, garnished with peanuts, cilantro and sliced limes.

SHRIMP PAD THAI

Steps:

• Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak for 20 to 30 minutes while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
• Meanwhile, make the sauce: Combine the fish sauce, tamarind and coconut palm sugar in a small saucepan. Bring to a simmer over medium heat, stirring often, just until sugar has dissolved, 3 to 4 minutes. Set aside to cool.
• Line up the ingredients in the order they'll be cooked: Place the garlic, shallot, radish and shrimp in a bowl, then line up the tofu, noodles, sauce, eggs, bean sprouts and chives. When ready to cook, place 1 cup of hot tap water near the stove.
• Heat 3 tablespoons of oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven medium-high heat until shimmering. (If using a smaller pan, cook in 2 batches.) Add the contents of the garlic bowl and stir-fry over medium heat, adjusting the flame so the ingredients are sizzling but not popping or scorching, until the shrimp are nearly pink, 2 to 3 minutes. Add the tofu and stir-fry to heat through, about 2 minutes.
• Add noodles and raise the heat as high as it goes, tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add about half the sauce and 1 tablespoon water, and stir-fry, tossing to coat and cook through.
• Taste a noodle for doneness and seasoning. If needed, add more sauce and water, and keep cooking, turning often, until noodles are softened and savory.
• Push noodles to one side of the pan, add enough oil to lightly coat the other side, and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, 1 to 2 minutes, then stir them into the noodles.
• Add the bean sprouts and chives, and stir to combine. Serve immediately, passing the peanuts, chile powder and lime wedges to adjust seasoning to taste.

SHRIMP PAD THAI

Steps:

• Soak the rice noodles in a large bowl of warm water for 10 - 15 minutes then drain. Stir together the soy sauce, fish sauce, vinegar red pepper flakes and brown sugar. Set aside.
• Heat 2 Tbs. of the oil in a wok or large frying pan. Add the garlic and giner and saute until lightly brown. Add the shrimp and cook for a few minutes until pink, tossing from time to time. Remove the shrimp and garlic and set aside.
• Heat 1 Tbs. of oil in the same pan and add the eggs. scramble and break into chunks. Set aside with the Shrimp.
• Heat the remaining oil and add the soy sauce mixture. Stir briefly, then add the drained noodles and cook for 5 minute
• Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until noodles are heated through. Add the shrimp and egg mixture. Season if neccesary with a little more soy sauce or fish sauce. Add the lime zest and juice. Serve hot with a sprinkle of chopped peanuts.

22-MINUTE PAD THAI

Steps:

• Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5-10 minutes (depending on brand). Drain; set aside.
• Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and 1/4 cup hot water in another medium bowl.
• Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and 1/4 cup peanuts and cook until heated through, about 1 minute more.
• Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.