SHRIMP PAD THAI
Made with easy-to-find ingredients, this shrimp pad thai tastes just like the one at your favorite Thai restaurant.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Bring 6 cups water to a boil in a large pot. Off the heat, add the noodles. Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes. (Note that the time varies greatly depending on the type of noodle and brand. The noodles I use -- Thai Kitchen Stir Fry Noodles -- take 20 minutes, even though it says 8-10 minutes on the package). Drain and rinse well with cold water. Set aside.
- In a small bowl, beat the eggs with a pinch of salt. Set aside.
- In a medium bowl, whisk together the fish sauce, soy sauce, lime juice, peanut butter, sugar and dried chili flakes. Set aside.
- Heat 3 tablespoons vegetable oil in a large nonstick pan or wok over medium-high heat. Add the garlic, ginger and shrimp; season with ¼ teaspoon salt and cook, stirring constantly, until the shrimp are pink and cooked through, a few minutes. Transfer the shrimp, garlic and ginger to a large bowl, using a rubber spatula to scrape the pan clean.
- Add 1 tablespoon of oil to the hot pan. Add the broccoli, ¼ cup of water and ¼ teaspoon salt; cook, stirring constantly, until the broccoli is cooked through, 3-4 minutes. Transfer the cooked broccoli to the bowl with the shrimp.
- Add 1 teaspoon of oil to the hot pan. Add the beaten eggs and scramble until cooked through, 1-2 minutes. Add to the bowl with the shrimp and broccoli.
- Add 4 tablespoons oil to the hot pan. Add the drained noodles to the pan, along with the fish sauce mixture. Cook, tossing the noodles gently so as not to break them, until perfectly cooked, a few minutes. Add the shrimp, broccoli and eggs to the pan, along with the green onions; toss gently to combine, cooking until everything is warmed through. Right before serving, sprinkle the bean sprouts, peanuts and cilantro over top and toss to combine. Taste and adjust seasoning if necessary. Transfer to a serving platter and serve with lime wedges and bean sprouts, if desired.
Nutrition Facts : Calories 558, Fat 18g, Carbohydrate 70g, Protein 31g, SaturatedFat 3g, Sugar 14g, Fiber 5g, Sodium 3022mg, Cholesterol 236mg
SHRIMP PAD THAI
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
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.
SHRIMP PAD THAI ON THE LIGHTER SIDE
Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.
- Rinse the boiled noodles with cold running water.
- Mix all the seasoning ingredients in a small bowl until well combined, set aside.
- Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring.
- As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds.
- Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds.
- Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.
- Next, add the bean sprouts and chives and continue stirring.
- As soon as the bean sprouts are cooked, stir-in the crushed peanut.
- Turn off the heat and serve the Pad Thai immediately with the lime wedges.
Nutrition Facts : ServingSize 1 /2 of recipe, Calories 400 kcal, Carbohydrate 25 g, Protein 37.5 g, Fat 18.5 g, Sodium 1391 mg, Fiber 2 g, Sugar 9.5 g
THE BEST SHRIMP PAD THAI
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
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
This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts.
Provided by LAURA NASON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
- Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.
Nutrition Facts : Calories 541.4 calories, Carbohydrate 68.7 g, Cholesterol 120.4 mg, Fat 23.2 g, Fiber 6.6 g, Protein 20.2 g, SaturatedFat 3.7 g, Sodium 488 mg, Sugar 9.6 g
SIMPLE SHRIMP PAD THAI
Here's my shortcut version of pad thai. Stir in soy sauce and brown sugar, add a sprinkle of cilantro and roasted peanuts-no one will guess the secret ingredient is marinara sauce. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions., Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm. Add eggs to skillet; cook and stir until set., Add the marinara, soy sauce and brown sugar; heat through. Return shrimp to the pan. Drain noodles; toss with shrimp mixture., Sprinkle with peanuts and cilantro. Serve with lime and, if desired, Sriracha.
Nutrition Facts : Calories 530 calories, Fat 17g fat (2g saturated fat), Cholesterol 232mg cholesterol, Sodium 1212mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 3g fiber), Protein 29g protein.
SIMPLE SHRIMP PAD THAI
The flavor and the heat build with each bite of this shrimp pad thai, so don't taste it right out of the pan and think it needs more heat because five bites later, you will be surprised at the heat.
Provided by PinkPetunias
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 571.4 calories, Carbohydrate 61 g, Cholesterol 265.6 mg, Fat 23.5 g, Fiber 4.3 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 1012.9 mg, Sugar 6.6 g
LIGHTER SHRIMP PAD THAI RECIPE
Enjoy a big bite with less guilt of this delicious shrimp pad that's made with noodles, rice, tofu, bean sprouts, and fried egg, topped with a lime wedge!
Provided by Layla Ortiz
Categories Stir Fry
Time 45m
Yield 2
Number Of Ingredients 17
Steps:
- Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.
- Rinse the boiled noodles with cold running water.
- Mix all the seasoning ingredients in a small bowl until well combined. Set aside.
- Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until the aroma of garlic is fragrant.
- Add the shrimp and the tofu and continue stirring.
- As soon as the shrimp changes color, add the noodles and stir-continuously for about 30 seconds.
- Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet.
- Use the spatula to break the egg yolk and cook for about 30 seconds.
- Combine the egg, noodles, and add the seasoning sauce. Stir to combine well with the noodles.
- Add the bean sprouts and chives, and continue stirring.
- As soon as the bean sprouts are cooked, stir-in the crushed peanuts.
- Turn off the heat and serve the Pad Thai immediately with the lime wedges.
Nutrition Facts : Carbohydrate 50.40g, Cholesterol 200.16mg, Fat 13.07g, Fiber 3.85g, Protein 28.24g, SaturatedFat 2.12g, ServingSize 2.00, Sodium 1,711.59mg, Sugar 0.00, UnsaturatedFat 5.70g
LIGHTER SHRIMP PAD THAI
Make and share this Lighter Shrimp Pad Thai recipe from Food.com.
Provided by Kasha
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions; drain.
- While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
- Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
Nutrition Facts : Calories 381, Fat 9, SaturatedFat 1.1, Cholesterol 75, Sodium 1241.4, Carbohydrate 60.7, Fiber 2.3, Sugar 8.7, Protein 14.1
SHRIMP PAD THAI
Make and share this Shrimp Pad Thai recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
- In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
- Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
- Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
- Heat 4 teaspoons oil in skillet over med-high heat.
- Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
- Add in sprouts, green onions, and garlic; cook 1 minute.
- Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
- Sprinkle with peanuts.
Nutrition Facts : Calories 347.5, Fat 10.8, SaturatedFat 2, Cholesterol 217.6, Sodium 953, Carbohydrate 37.7, Fiber 2.2, Sugar 8.8, Protein 25
SHRIMP PAD THAI RECIPE BY TASTY
Here's what you need: pad thai noodle, tamarind concentrate, fish sauce, palm sugar, sriracha, canola oil, fresh shrimp, salt and pepper, eggs, garlic chives, bean sprout, peanuts, purple cabbage, carrot, lime
Provided by Sabina Dacer
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 15
Steps:
- To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
- Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.
- In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 ¼" thick strips, ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts. Toss.
- Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts.
- Squeeze juice of half a lime over the time and serve warm.
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