Easy Pad Thai With Shrimp And Hillshire Farm Smoked Sausage Recipes

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THE BEST SHRIMP PAD THAI



The Best Shrimp Pad Thai image

Just like your favorite Thai takeout-but better. In Thailand, you'll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We've chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it's imperative to have all your ingredients prepped and ready-to-go before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind concentrate or tamarind paste (see Cook's Note)
1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
1 to 3 tablespoons sriracha, depending on the desired heat level
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
12 medium peeled and deveined shrimp (about 5 ounces)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
1 cup mung bean sprouts
1/4 cup roasted peanuts, chopped
1/4 cup cilantro leaves

Steps:

  • Cook the noodles according to package instructions and set aside.
  • Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
  • Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
  • Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

SHRIMP PAD THAI



Shrimp Pad Thai image

You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. -Elise Ray, Shawnee, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

Nutrition Facts : Calories 338 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 1675mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 17g protein.

EASY PAD THAI WITH SHRIMP AND HILLSHIRE FARM® SMOKED SAUSAGE



Easy Pad Thai with Shrimp and Hillshire Farm® Smoked Sausage image

Shrimp and smoked sausage play well together in this easy and flavorful take on pad Thai. Fresh cilantro and lime juice add just the perfect amount of bright flavors, while chopped peanuts provide a nice crunch. Serve with sriracha and lime wedges, if desired.

Provided by Hillshire Farm®

Categories     Hillshire Farm®

Time 30m

Yield 10

Number Of Ingredients 12

1 (14-ounce) package stir-fry rice noodles
1 (14 ounce) package Hillshire Farm® Smoked Sausage, cut crosswise into 1/2-inch-thick slices
2 tablespoons vegetable oil
½ pound peeled and deveined small shrimp
6 green onions, chopped into 1-inch pieces
2 cloves garlic, finely chopped
3 tablespoons soy sauce
3 tablespoons fresh lime juice
3 tablespoons brown sugar
2 teaspoons fish sauce
¼ cup chopped fresh cilantro leaves
½ cup chopped roasted salted peanuts

Steps:

  • Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
  • Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
  • Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
  • Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
  • Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 42 g, Cholesterol 59.3 mg, Fat 18 g, Fiber 1.9 g, Protein 12.3 g, SaturatedFat 5.3 g, Sodium 855.8 mg, Sugar 4.7 g

EASY PAD THAI WITH SHRIMP AND HILLSHIRE FARM® SMOKED SAUSAGE



Easy Pad Thai with Shrimp and Hillshire Farm® Smoked Sausage image

Shrimp and smoked sausage play well together in this easy and flavorful take on pad Thai. Fresh cilantro and lime juice add just the perfect amount of bright flavors, while chopped peanuts provide a nice crunch. Serve with sriracha and lime wedges, if desired.

Provided by Hillshire Farm®

Categories     Hillshire Farm®

Time 30m

Yield 10

Number Of Ingredients 12

1 (14-ounce) package stir-fry rice noodles
1 (14 ounce) package Hillshire Farm® Smoked Sausage, cut crosswise into 1/2-inch-thick slices
2 tablespoons vegetable oil
½ pound peeled and deveined small shrimp
6 green onions, chopped into 1-inch pieces
2 cloves garlic, finely chopped
3 tablespoons soy sauce
3 tablespoons fresh lime juice
3 tablespoons brown sugar
2 teaspoons fish sauce
¼ cup chopped fresh cilantro leaves
½ cup chopped roasted salted peanuts

Steps:

  • Cook noodles according to package directions. Rinse well with cold water to prevent sticking and set aside.
  • Heat a large skillet over medium heat. Add the smoked sausage in a single layer. Cook on both sides until browned, about 6 minutes total. Remove to a plate.
  • Add the vegetable oil to the skillet, then the shrimp, green onions, and garlic. Cook 3 to 4 minutes, until shrimp is opaque.
  • Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, brown sugar, fish sauce, and 2 tablespoons water.
  • Add the noodles and smoked sausage to the skillet, then the soy mixture. Stir well to combine. Increase heat to medium-high and cook 2 to 3 minutes, or until noodles are hot. Mix in 1/2 of the cilantro and peanuts. Ladle pad Thai into serving bowls and top with remaining cilantro and peanuts.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 42 g, Cholesterol 59.3 mg, Fat 18 g, Fiber 1.9 g, Protein 12.3 g, SaturatedFat 5.3 g, Sodium 855.8 mg, Sugar 4.7 g

EASY PAD THAI



Easy Pad Thai image

Skip the take-out restaurant and give this pad thai recipe a try if you need an easy and quick meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

4 ounces uncooked thick rice noodles
1/2 pound pork tenderloin, cut into thin strips
2 teaspoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 tablespoon lime juice
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Nutrition Facts : Calories 361 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 1669mg sodium, Carbohydrate 53g carbohydrate (23g sugars, Fiber 2g fiber), Protein 19g protein.

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